As South Africa continues to experiences daily load shedding, the potential health risks associated with power cuts are at the forefront of people’s minds. With concerns about food safety mounting, experts are warning that consuming food stored in the fridge during extended periods of load shedding could lead to foodborne illnesses.

In an interview with Health-e News, epidemiologist Phuthi Sekwadi from the National Institute for Communicable Diseases (NICD) explains that foodborne diseases can be caused by a variety of germs, including bacteria, viruses, and parasites, as well as chemicals. However, cold temperatures can slow the growth of harmful bacteria. Therefore, storing food at a consistent temperature of five degrees celsius is crucial to minimise the risk of foodborne illnesses.

The Impact of Power Cuts on Food Safety

Extended power cuts can cause interruptions in the cold chain, potentially affecting the safety of the food stored in refrigerators. This can lead to the growth of harmful bacteria and other pathogens, which can cause foodborne illnesses in people who consume the affected food products.

“If the temperature inside the fridge increases above five degrees celsius for a few hours (for example, when a fridge is continually opened and closed) then the risk of bacteria growing in the food increases. Perishable foods including fresh meat, fresh poultry, fresh fish, milk and soft cheeses are more likely to be affected,” says Sekwadi.

Foodborne diseases can manifest in various symptoms such as abdominal cramps, diarrhoea, and vomiting, depending on the type of bacteria responsible for the illness. Sekwadi notes that while foodborne illnesses are usually self-limiting and symptoms tend to resolve within a few hours or days, they can be fatal if left untreated. Vulnerable populations such as the immunocompromised, elderly, and very young are particularly at risk.

Food safety: Don’t trust your nose and eyes

During these financially trying times, it can be tempting to consume food that has been stored in the fridge during extended power cuts, but Sekwadi cautions against this. To reduce the risk of falling ill, it’s essential to discard any food that may have been compromised by power cuts.

“Food that looks or smells rotten must be thrown away immediately. Never taste such food to ‘check’ first before throwing away. However, food contaminated with germs can also look and smell safe. This is an important reason why other food safety measures must also be practised to reduce the risk of becoming ill.”

NICD Epidemiologist Phuthi SekwadI

To keep food safe during load shedding, Sekwadi recommends following five golden rules of safe food practices that can significantly reduce the risk of foodborne illnesses caused by bacteria, viruses, and parasites:

• Keep clean: Always wash your hands with soap and water before handling food.
• Separate raw and cooked food: Avoid contaminating cooked food with germs from raw food.
• Cook food thoroughly: Ensure that food is cooked through to prevent the survival of harmful bacteria.
• Store food at safe temperatures: Keep the fridge temperature at 5°C if possible to minimise the risk of spoilage.
• Use safe water and raw materials: Avoid using rotten or spoiled food, and use only safe water for consumption or food preparation. 

By following these guidelines, South Africans can help protect themselves and their families from the dangers of foodborne illnesses during load shedding.

Keep your fridge closed

Stroke and Heart Foundation dietician Kinza Hussain says that perishable foods such as fresh meat, fresh poultry, fresh fish, milk and soft cheeses are the most susceptible to spoilage and food safety concerns during power cuts.

But she says that refrigerated food should be safe as long as the power is out for no more than 4 hours, if the refrigerator door is kept shut, and the fridge was running at 4 degrees celsius at the time of load shedding.

“Different bacteria start growing at different minimum temperatures, but for every 1 degree celsius increase above that minimum growth temperature. Bacteria in food grow by doubling themselves faster.  It is, therefore, essential to keep the fridge door closed to ensure that the temperature stays as low as possible during a power outage,’ warns Hussain.

She says that frozen food might remain frozen for about 48 hours if the freezer door is kept closed during power cuts, but warns that if any perishable foods start to thaw for whatever reason, people must not refreeze them and cook them as soon as possible.

“Considering the cost of food, you may be hesitant to throw it away. But remember that you cannot taste or smell when food is unsafe. When food smells off it usually means it is spoiled and should not be eaten,” says Hussain.

Hussain has also urged South Africans to consider buying small quantities of fresh food and cook and consuming them quickly rather than buying in bulk and refrigerating those items for long periods of time as the country continues to battle load shedding.-Health-e News.