College of Agricultural, Human, and Natural Resource Sciences

Food Safety After Power Outages

The following information is summarized from FDA and other sources. Further information on food safety during natural disasters can be found at: http://www.cfsan.fda.gov/~dms/fsdisas.html#s2.

General Food Safety of Refrigerated Foods

Refrigerated foods that can be held at temperatures above 40ºF until power returns include:  hard cheeses, butter, margarine, fresh fruits, fruit juice, fresh unpeeled vegetables, salad dressing, ketchup, mustard, olives, pickles, jams, jellies and peanut butter.

For all other products, most refrigerated foods are safe if the power outage was only 2-3 hours and if foods were held above 40ºF for 2 hours or less; however, for those who were without power for several days, most refrigerated foods should be discarded. If you are unsure how long products have been held above 40ºF, DISCARD the products. Foodborne pathogens can grow very quickly in some foods held above refrigeration temperatures; visual appearance and odor cannot be used to assess the safety of food products.

General Food Safety of Frozen Foods

If foods still contain ice crystals, they can be refrozen safely. Thawed fruits, fruit juices and fruit pies will be safe to eat; however, discard these products if they have come in contact with thawed meat drippings or if they have signs of spoilage, such as off-odors due to fermentation. All other thawed foods should be discarded. PNW 296 – Freezing Convenience Foods, page 3 has information about safety of frozen foods that have thawed.

Appliance Maintenance during a Power Outage

It is recommended to have appliance thermometers in refrigerators and freezers to help assess product safety.

During a power outage, keep freezer and refrigerator doors closed as much as possible. Try to keep the cold air in the freezer (a large, full freezer can hold freezing temperatures for about 2 days, a half-full freezer will keep food frozen for about 1 day) and the refrigerator (if unopened, will maintain a cold temperature for approximately 4 hours).

If the power outage is expected to last for an extended period, dry ice and ice blocks can be used to keep foods cold. Handle dry ice with caution. Separate dry ice from food products using a piece of cardboard; place the dry ice on top of the cardboard. Fifty pounds of dry ice will keep a full, 18-cubic foot freezer cold for two days (a general rule is to allow 2-3 pounds of dry ice per cubic foot of freezer space).

Safety of Specific Food Products

Meat, poultry and seafood products, including hot dogs and lunch meat. Frozen meats that have intact ice crystals and have an internal temperature less than 40ºF may be refrozen. Variety meats, such as heart and liver, should not be refrozen under any circumstances. Meat products at temperatures above 40ºF for more than 2 hours are potentially unsafe and must be discarded.

Hard cheese, butter and margarine. Well packaged products should remain safe; if odors or mold develops, discard the items.

Milk products and mayonnaise. Discard if held above 40ºF for more than 2 hours. This category includes milk, cream, yogurt, and soft cheeses. Ice cream should be discarded if it has partially thawed.

Fresh Eggs. Discard if held above 40ºF for more than 2 hours.

Fresh fruits and vegetables. Normally safe. Observe appearance for mold, sliminess or yeasty smell, discard if appearance is poor.

Frozen fruits and vegetables. If ice crystals are still intact and food has remained at 40ºF or less, these products may be refrozen; otherwise, discard the product.

Fruit juice. Refrigerated juices are safe without refrigeration; however, if mold, cloudiness, bubbling or off-odors (yeasty, fermented) occur, the product should be discarded. Frozen juices with intact ice crystals or if held at 40ºF for less than 2 hours may be refrozen.

Salad dressing, ketchup, mustard, olives, pickles, jams, jellies and peanut butter. May be kept unrefrigerated until power returns.

Mixed food items, including cooked pasta, stews, casseroles, soups, potatoes, custards and puddings. Discard if held above 40ºF for more than 2 hours. This category includes leftover foods.

CAHNRS is more than agriculture. With 24 majors, 19 minors, and 27 graduate level programs, we are one of the largest, most diverse colleges at WSU. CAHNRS Cougs are making a difference in the wellbeing of individuals, families, and communities, improving ecological and economic systems, and advancing agricultural sciences.

FACTS

Discovery

CAHNRS leads in discovery through its high-quality research programs. In 2014, CAHNRS received research funding exceeding $81.5M. This accounts for nearly 40% of all research funding received by WSU.   - Edit Item

Scholarships

CAHNRS students are awarded more than $600,000 in scholarships annually. - Edit Item

Diversity

With 24 majors, 19 minors, and 27 graduate level programs, CAHNRS is one of the largest, most diverse colleges at WSU. - Edit Item

Opportunity

CAHNRS has 39 student clubs and organizations to enhance student experiences and opportunities. - Edit Item


Students

Fall undergradsUndergraduate Studies

Check out every department and program CAHNRS has to offer, from Interior Design to Agriculture to Wildlife Ecology. We have 13 departments and schools to prepare you for your chosen career.

Grad student dogGraduate Studies

Students have a variety of options to pursue masters and doctoral degrees. Many of these have very specific background requirements, so we suggest exploring the individual programs for academic guidelines.

CTLLCenter for
Transformational
Learning & Leadership

The CTLL is a student, faculty, alumni and industry partner collaboration for high quality learning and leadership beyond the classroom.










CAHNRS Office of Research

Agricultural Research Center

Mission Statement

The goal of the Washington State University CAHNRS Office of Research is to promote research beneficial to the citizens of Washington. The Office of Research recognizes its unique land-grant research mission to the people of Washington and their increasing global connections. The CAHNRS Office of Research provides leadership in discovering and applying knowledge through high-quality research that contributes to a safe and abundant food, fiber, and energy supply while enhancing the sustainability of agricultural and natural resource systems.

Featured Research

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Organic agriculture more profitable to farmers

A comprehensive study finds organic agriculture is more profitable for farmers than conventional agriculture. The results show that there’s room for organic agriculture to expand and, with its environmental benefits, to contribute a larger share in feeding the world sustainably. - Edit Item
Colorful carrots grown by Full Circle Farm sold at the Ballard Farmers Market in Seattle. Photo: Michael Porter.

Plastic a valuable option for farmers’ markets

Farmers’ markets wanting to increase purchases by customers should consider accepting more than just cash or checks as payment, according to Washington State University researchers. - Edit Item
Danausplexippusadult copy

Vineyard natural habitats assist with butterfly comeback

Washington wine grape vineyards experimenting with sustainable pest management systems are seeing an unexpected benefit: an increase in butterflies. - Edit Item
George Neerackal (group crop)

Cutting manure emissions earns WSU student kudos in poster contest

Dairy cows produce lots of manure. A WSU student’s research on cutting the environmental impact of all that waste won him second place in a poster competition at Seattle’s annual Waste to Worth conference. - Edit Item
Farmers use cover crops like hairy vetch mixed with triticale or rye grass to supply organic matter to soil and make nitrogen available to plants. (Photos by Sylvia Kantor, WSU)

Study puts a price on help nature provides agriculture

A team of international scientists has shown that assigning a dollar value to the benefits nature provides agriculture improves the bottom line for farmers while protecting the environment. The study confirms that organic farming systems do a better job of capitalizing on nature’s services. - Edit Item

CAHNRS Office of Research

Hulbert Hall 403
PO Box 646240
Pullman, WA 99164-6240
PH: 509-335-4563
FAX: 509-335-6751
agresearch@wsu.edu






Extension

With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs.

MudflatImpact: Burrowing Shrimp and Invasive Eelgrass

Shellfish production in Washington is a $60 million a year industry. Several major pests plague this industry, resulting in major crop loss. One of the most important pests is subterranean burrowing shrimp. These shrimp bioturbate (stir up) the sediment, causing the oysters to sink and die. For the past 60 years the industry has been using the insecticide Sevin to control this pest, but due to lawsuits its use was phased out in 2012. Without alternative control for shrimp, tens of millions of dollars in annual crop revenue will be lost and the industry will quickly lose its economic viability in southwestern Washington.

PoultryFarmImpact: The National Livestock and Poultry Environmental Learning Center

The Environmental Protection Agency has identified agriculture as the leading contributor of pollutants to the nation’s rivers, streams, lakes, and reservoirs. These reports often do not separate animal agriculture from other agricultural enterprises, but they do note that pathogens, nutrients, and oxygen-depleting substances associated with manure are three of the top five pollutants. Some emerging issues related to manure management include: endocrine disruptors (hormones), pharmaceuticals (antimicrobials), and antibiotic resistance in bacteria. Adopting farm practices that minimize the environmental impact is important for food safety.

BiosolidsImpact: Biosolids and Compost

Biosolids are the solids produced during municipal wastewater treatment. Composts are made from a variety of organic materials, including both urban and agriculture sources such as yard trimmings, biosolids, storm debris, food waste or manure, and food processing residues. While these materials have traditionally been viewed as waste, they can play a valuable role as soil amendments in urban and agricultural settings. They provide nutrients and organic matter and they sequester carbon, thereby conserving resources, restoring soils, and combating climate change.

Click to see the many ways
that WSU Extension benefits
your community and the state.

Alumni & Friends

The WSU College of Agricultural, Human, and Natural Resource Sciences (CAHNRS) Office of Alumni & Friends is a service unit dedicated to promoting philanthropic support for the college’s research, teaching, and extension programs.

CAHNRS seeks $190 million through the Campaign for WSU. This unprecedented fundraising goal is managed through the CAHNRS Office of Alumni and Friends. If you would like to learn more about the CAHNRS’s fundraising priorities, please explore our website or meet the team.

Funding Priorities

Through the Campaign for Washington State University, CAHNRS and WSU Extension will play a major role in defining answers to complex issues through truly big ideas—feeding the world, powering the planet, and ensuring the health and well-being of children, families, and communities. See below to learn more about how we are addressing these issues in our strategic and on-going  initiatives and development of world-class students.

Wine_grapes03
Wine
renaissance
Organics
lentils
Pulse Crops
Mary Kay Patton
Learning & Leadership (CTLL)
WA38-RFP-1
Tree Fruit
wheat-detail
Grain
AMDT
AMDT

CAHNRS Alumni & Friends
PO Box 646228
Pullman, WA 99164-6228
PH: 509-335-2243
alumni.friends@wsu.edu

 



Faculty & Staff

Important Dates and Deadlines

April 6, 2015

  • Signed Faculty and AP Annual Reviews
September 10, 2015
  • Fall Festival

 

A-Z Index of Faculty and Staff Resources:

  • Click letters to sort alphabetically
  • Click individual items to view or download

Contact Dean’s Office:
Hulbert 421
PO Box 646242
Pullman WA 99164-6242
deans.cahnrs@wsu.edu
509-335-4561

Lisa Johnson:
Assistant to the Dean
Hulbert 421C
PO Box 646242
Pullman WA 99164-6242
janowski@wsu.edu
509-335-3590









Washington State University

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