UNIVERSITY PARK, Pa. -- Weather, good or bad, is getting easier to track and predict, but the sometimes capricious effects of bad weather -- storm winds, torrential rains and lightning -- can knock out a home's power supply for hours or days.

A Penn State Cooperative Extension nutrition and food-safety specialist says during emergencies, homeowners shouldn't be in the dark about food safety.

"When the power goes off for an hour or two, you don't have to worry about food safety," says Cathy Guffey, extension agent in Bradford County. "As long as you don't leave the freezer or refrigerator door open or open the door often, your food supply should be safe."

For longer outages, Guffey suggests some tips for the well-prepared homeowner:

--Thermometers. Buy thermometers for both the refrigerator and freezer so you can track the temperature. "Food will remain frozen in a full freezer for about two days," Guffey says. "A less crowded freezer may retain cold for about a day."

--Dry Ice. Adding dry ice to a freezer will stabilize temperatures from two to four days, depending on how full the freezer is. Guffey suggests 25 pounds for a 10-cubic-foot freezer. "Never handle dry ice with your bare hands or breathe fumes from it," she says. "Put it in a cardboard box to keep it away from the contents of the freezer."

--Block Ice. Guffey estimates that food will keep for four to six hours in a refrigerator. Chilled temperatures can be maintained by placing block ice in the refrigerator. To prevent dripping, put the block in a pan or watertight container.

Guffey says homeowners can easily check to see whether food should be thrown out or can be refrozen.

"If ice crystals are visible, and its temperature has not gone above 40 degrees Fahrenheit, it is safe to refreeze," Guffey says. "Discard any item with a strange odor or color. If the item has thawed completely but is still refrigerator cold, you can cook it and serve or refreeze the cooked dish."

If raw meat has thawed, in some cases it can be cooked as long as it reaches the required cooking temperature and time to ensure doneness.

According to Catherine Cutter, assistant professor of food science, some foods are less tolerant of exposure to warming temperatures over time. Fresh meats, poultry, cold cuts, hot dogs, eggs, casseroles, creamy salad dressings, cookie dough and milk should be thrown out if subjected to temperatures higher than 40 degrees F for more than two hours.

Fruits, dried fruits, pasteurized fruit juices, flour, nuts and vegetables can be cooked or eaten raw provided there is no evidence of mold or a slimy feel. Cheeses can be eaten if they have been well wrapped, and butter and margarine can be kept as well, Cutter says.

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EDITORS: .For more information, contact Cathy Guffey at (717) 265-2896.

Contact: Gary Abdullah gxa2@psu.edu 814-863-2708 814-865-1068 fax #208