We had a power outage last night in winter that lasted six hours. I understand that for an outage over four hours things should be thrown away if they get above 40 degrees for two more hours according to this article. But I am confused, do they mean four hours or six in total? http://www.thekitchn.com/heres-what-to-keep-and-throw-out-after-a-power-outage-223425
The fridge was very cold to start and rose to 5 degrees celsius (41F) after two and three hours. So that means it could have been a bit above 5 degrees for three hours but not by much at all. (This also happens in the summer and so far things have been fine).
The main thing I am concerned about is raw pork (which I put in the freezer after about 5 hours) and milk. I noticed this advisory from the UK which uses 5 degrees vs. the Canadian 4 degrees. I wonder if we are too careful in North America? And does 2-3 degrees over make a big difference? And is cooking the pork to say 180 degrees Fahrenheit internal temperature rather than 145 degrees get rid of any extra bad bugs? Thanks! http://www.northdevon.gov.uk/business/food-hygiene-and-safety/food-safety-tips/temperature-control/Thanks!