After some nasty weather left several central Illinois communities without power on Wednesday evening, a University of Illinois Extension Nutrition Educator is highlighting preserving food through a loss of power.

On the WHOW Morning Show Wednesday, Caitlin Mellendorf, a Nutrition Educator with the University of Illinois Extension, told the Hart Media Group when power goes out, the primary objective is to maintain thermal boundaries by keeping refrigerator and freezer doors completely closed.

According to Mellendorf, a refrigerator will hold a safe storage temperature for roughly four hours if left unopened. A fully stocked freezer can preserve food for approximately two days, while a half-full freezer drops that safety window to a single day.

If internal temperatures rise to 45 or 50 degrees or warmer, the risk of foodborne illness increases significantly. Mellendorf notes perishable items like raw or uncooked meats, prepared leftovers, milk, cream cheese, feta cheese, soft cheeses, and active baking batters or cookie dough—must be discarded to ensure safety.

Strategies like utilizing block ice or commercial dry ice within freezers to mimic historical "ice box" designs can help to extend the safe storage life of frozen products until the grid is restored.

If you're without power for an extended period to the point you need to restock your entire refrigerator and freezer, Mellendorf encourages checking with either your electric provider or homeowners' insurance to seek financial reimbursement for those groceries. 

Mellendorf had a sourdough course at the Warner Library from Wednesday get postponed to July. We'll have more on that course series over the weekend at the Hart Media Group.