Food safety in emergencies

The danger zone

Critical temperature: 4 °C to 60 °C

The danger zone is between 4 °C and 60 °C. Bacteria multiply rapidly in this temperature range. Perishable foods that remain in this zone for more than 2 hours should be discarded. Do not trust appearance or smell. Many dangerous bacteria do not alter the appearance of food.

Fridge and freezer without power

Fridge

Maintains safe temperature for up to ~4 hours (if kept closed)
Each opening reduces the time by ~30 minutes
Use a fridge thermometer to check (below 4 °C = safe)
Transfer essential items to a cooler with ice if the outage is prolonged

Freezer

Full freezer: safe for up to ~48 hours
Half-full freezer: safe for up to ~24 hours
Food with ice crystals can be safely refrozen
Group frozen foods together so they retain cold from each other

Calculate your freezer's autonomy →

Safety table by food type

Food	Safe without refrigeration	Action
Raw/cooked meat	2 hours	Discard if above 4 °C
Fish and seafood	2 hours	Discard if above 4 °C
Milk and dairy	2 hours	Discard if above 4 °C
Eggs	2 hours	Discard if above 4 °C
Cut fruits	2 hours	Discard if above 4 °C
Mayonnaise-based sauces	2 hours	Discard if above 4 °C
Tinned food (opened)	2 hours	Transfer to container and refrigerate
Tinned food (sealed)	Several years	Safe (check expiry date)
Bread	3-5 days	Check for mould
Whole fruits	Several days	Safe whilst there are no signs of deterioration
Peanut butter	Months	Safe
Biscuits and cereals	Months	Safe if packaging intact
Bottled water	Indefinite	Safe

Signs of contamination

Strange smell

Unpleasant, sour or abnormal odour. Any unusual smell is sufficient reason to discard.

Altered texture

Slimy, sticky or slippery surface. Meat and dairy are the first to show this sign.

Different colour

Visible change in the food's usual colour. Greenish, greyish or yellowing tones are warning signs.

Swollen packaging

Tins or packaging with internal gases indicate bacterial activity. Never open, discard immediately.

Visible mould

Any presence of mould, even small. It is not enough to remove the affected part, mould roots penetrate the food.

Strange taste

Never taste if there are other signs of contamination. Only check the taste if appearance and smell are normal.

The golden rule: When in doubt, throw it out. If you have any doubt about the safety of a food, it is better to discard it than risk food poisoning during an emergency. Gastroenteritis can cause severe dehydration, especially when access to medical care is limited.

Tinned food: the best option in emergencies

Why they are ideal

Do not need refrigeration (whilst sealed)
Shelf life of 2 to 5 years
Can be consumed cold, if necessary
Wide variety: tuna, sardines, beans, chickpeas, vegetables, fruit in syrup, soup

After opening: consume immediately or transfer to a lidded container and refrigerate. Never store food inside the opened tin.

Check before consuming: reject tins with deep dents, rust, swelling or leaks. If the tin is swollen, the contents may contain botulinum toxin. Do not open, discard with care.

See complete food supply guide →

How to purify water in an emergency

Boiling

The most reliable method. Boil water for at least 1 minute at a full rolling boil. Allow to cool before consuming. At altitudes above 2000 metres, boil for 3 minutes.

Purification tablets

Follow the manufacturer's instructions. Generally require 30 minutes' wait. Available in pharmacies and camping shops. Practical to include in your emergency kit.

Household bleach

Use bleach without additives (no fragrance or detergent): 2 drops per litre of water. Mix well and wait 30 minutes. The water should have a slight chlorine smell. If not, repeat and wait another 15 minutes.

Floodwater

Never drink floodwater, even after boiling. It may be contaminated with sewage, chemicals and industrial waste that boiling does not eliminate.

Water needs calculator →