How to know what’s safe, unsafe to eat

Before cooking, assess the safety of your food. Toss out any food that may have come in contact with floodwaters. When in doubt, throw it out.

The young and the elderly are at the greatest risk for food poisoning, experts say.

FROZEN MEAT

If the food is still partially frozen, you can refreeze.

If thawed and held at room temperature for less than two hours, cook and serve, or cook and refreeze. Otherwise, discard.

FROZEN CASSEROLES, STEWS, PIES

If the food is still partially frozen, cook and serve immediately or refreeze.

If thawed and held at room temperature for less than two hours, cook or reheat thoroughly and serve immediately. Otherwise, discard.

FROZEN VEGETABLES, FRUITS AND JUICES

If ice crystals are still intact, refreeze, but there may be some loss in flavor and texture.

If thawed and held at room temperature for less than two hours, cook and serve. Juices can be refrozen.

If thawed and held at room temperature for more than two hours, discard if there’s a mold or yeast smell coming from the package.

FROZEN DAIRY PRODUCTS

(primarily desserts)

If the food is still partially frozen, cook and serve or refreeze.

If thawed, discard.

REFRIGERATED FOOD

Food kept in an unopened refrigerator for 24 hours is still cold and remains safe.

Milk: Discard if unrefrigerated for more than two hours.

Fresh eggs: Safe unrefrigerated for five to seven days. Discard if shells are cracked or odor or discoloration is present.

Hard-boiled eggs: Discard if held at room temperature for more than two hours.

Hard cheese, butter, margarine: Safe unrefrigerated if well wrapped. Discard if mold or rancid odor occurs.

Fruits and vegetables: Normally safe as long as they look acceptable. Discard if mold or yeast smell develops.

Fresh meats: Discard after two hours at room temperature.

Lunch meats/hot dogs: Discard after two hours at room temperature.

Opened mayonnaise: Discard after two hours unrefrigerated because it is made with eggs. (Margarine is a better choice as a sandwich spread because of its longer shelf life.)

CANNED GOODS

Eat canned goods within two hours after opening can. Bulging, rusty cans should be discarded.