The Power Is Out!  Now What?

When the Power Goes Out Unexpectedly . . .
                                                   .  .  .  are you prepared?

Avoid Being A Casualty . . . you; your family!

Ameren UE has a downloadable Storm Preparation Card available to the public.
Click here to download the card.
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Power Line Hazards/Electrical Shock

• Overhead and buried power lines are especially hazardous as they carry extremely high voltage.  Fatal electrocution is the main risk, but burns and loss of limbs are also hazards.

• Stay at least 10 feet away from downed power lines!  Assume that any downed power line is "eneregized".  Keep children away from downed power lines.  Keep pets away from downed power lines.

• Unplug computers, televisions, stereos and any other electrical equipment that may be damaged if the power "surges" when the power is restored.

• Do not go near electrical equipment that is in areas of standing water; pooled water/flooded basement.

• Use non-conductive wood or fiberglass ladders when working near power lines.

• De-energize and ground power lines when working near them.  Make sure the power is OFF!

  • IF you are uncertain as to whether the power is off or not - leave the area for your safety.

  • Call Ameren UE to report downed lines immediately; call us here

    	AmerenUE		314.342.1000 (St. Louis area) 800.552.7583
    	AmerenCIPS		888.789.2477
    	AmerenCILCO		888.672.5252
    	AmerenIP		800.755.5000

Safe Drinking Water

• Drink only bottled water if flooding has occurred.
• Boil water to make it safe.
  • Boiling water will kill most types of disease-causing organisms.  If water is cloudy, filter it with clean cloths or allow it to settle; draw off the clear water for boiling.  Boil the water for one minute, let it cool, and store it in clean containers with covers.
• Disinfect water using household bleach.
  • Bleach will kill most types of disease-causing organisms that may be in the water.  Add 1/8 teaspoon (8 drops) or regular, unscented, liquid household bleach to each gallon of water.  Stir the water well and then let it stand for 30 minutes before drinking it (using it).
• If you have a well.
  • The water within the well will not be accessable while the power is out.

Safe Food Supply

If the power is out for longer than 4 hours, follow these guidelines:
                 Keeping food cold (40°F or less) is essential to prevent bacterial growth . . .

• Never taste the food to determine if it is safe to eat!
• The Freezer: A freezer that is half full will hold food safely for up to 24 hours. A full freezer will hold food safely for 48 hours. Do not open the freezer door if you can avoid it.
• The Refrigerated: The refrigerator will keep food safely cold for about 4 hours if it is unopened.  Place milk, other dairy products, meats, fish, eggs, gravies, and spoilable leftovers into a cooler and pack them with ice. The use of innexpensive Styrofoam coolers is fine for this purpose.
• Dry ice or block ice can be used inside your refrigerator to keep the food cold.  Plan ahead.  Know where you can obtain ice when the power goes out.
• Use a food thermometer to check the temperature of your food right before you cook it or eat it. Throw away any food(s) that has a temperature of more than 40 degrees Fahrenheit.
• When in doubt, throw it out!

As the Boy Scouts Say, "Be Prepared."

• Have food items on hand that do not require refrigeration; foods that can be eaten cold (without heating); foods that could be heated on an outdoor grill and eaten.
• Foods that are shelf-stable such as canned goods, canned milk, bottled water, boxed, dry foods and dehydrated foods should be part of the emergency food stock pile.  Hint: hand held can opener is essential.
•  Cooked breads and pasteries that are not potentially hazardous have a relatively short shelf-life, but do not require refrigeration.
• Following charts courtesy of the USDA - Food Safety & Inspection Service

Refrigerator Foods When to Save and When to Throw It Out FOOD Held above 40 °F for over 2 hours MEAT, POULTRY, SEAFOOD Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes Discard Thawing meat or poultry Discard Meat, tuna, shrimp,chicken, or egg salad Discard Gravy, stuffing, broth Discard Lunchmeats, hot dogs, bacon, sausage, dried beef Discard Pizza – with any topping Discard Canned hams labeled "Keep Refrigerated" Discard Canned meats and fish, opened Discard CHEESE Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco Discard Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe Processed Cheeses Safe Shredded Cheeses Discard Low-fat Cheeses Discard Grated Parmesan, Romano, or combination (in can or jar) Safe DAIRY Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk Discard Butter, margarine Safe Baby formula, opened Discard EGGS Fresh eggs, hard-cooked in shell, egg dishes, egg products Discard Custards and puddings Discard CASSEROLES, SOUPS, STEWS Discard FRUITS Fresh fruits, cut Discard Fruit juices, opened Safe Canned fruits, opened Safe Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates Safe SAUCES, SPREADS, JAMS Opened mayonnaise, tartar sauce, horseradish Discard if above 50 °F for over 8 hrs. Peanut butter Safe Jelly, relish, taco sauce, mustard, catsup, olives, pickles Safe Worcestershire, soy, barbecue, Hoisin sauces Safe Fish sauces (oyster sauce) Discard Opened vinegar-based dressings Safe Opened creamy-based dressings Discard Spaghetti sauce, opened jar Discard BREAD, CAKES, COOKIES,PASTA, GRAINS Bread, rolls, cakes, muffins, quick breads, tortillas Safe Refrigerator biscuits,rolls, cookie dough Discard Cooked pasta, rice, potatoes Discard Pasta salads with mayonnaise or vinaigrette Discard Fresh pasta Discard Cheesecake Discard Breakfast foods –waffles, pancakes, bagels Safe PIES, PASTRY Pastries, cream filled Discard Pies – custard,cheese filled, or chiffon; quiche Discard Pies, fruit Safe VEGETABLES Fresh mushrooms, herbs, spices Safe Greens, pre-cut, pre-washed, packaged Discard Vegetables, raw Safe Vegetables, cooked; tofu Discard Vegetable juice, opened Discard Baked potatoes Discard Commercial garlic in oil Discard Potato Salad Discard   Frozen Food When to Save and When To Throw It Out FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed. Held above 40 °F for over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard DAIRY Milk Refreeze. May lose some texture. Discard Eggs (out of shell) and egg products Refreeze Discard Ice cream, frozen yogurt Discard Discard Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard Hard cheeses Refreeze Refreeze Shredded cheeses Refreeze Discard Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard Cheesecake Refreeze Discard FRUITS Juices Refreeze Refreeze. Discard if mold, yeasty smell, or sliminess develops. Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops. VEGETABLES Juices Refreeze Discard after held above 40 °F for 6 hours. Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours. BREADS, PASTRIES Breads, rolls, muffins, cakes (without custard fillings) Refreeze Refreeze Cakes, pies, pastries with custard or cheese filling Refreeze Discard Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable. OTHER Casseroles – pasta, rice based Refreeze Discard Flour, cornmeal, nuts Refreeze Refreeze Breakfast items –waffles, pancakes, bagels Refreeze Refreeze Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie,convenience foods) Refreeze Discard

Last Modified: September 6, 2006

Consumers are encouraged to view the Public Service Announcement Video at: http://www.fsis.usda.gov/news/Food_Safety_Videos/ or Power Outage

The American Red Cross has information sheets concerning safe food that you can download titled "Help! The Power is Out . . ." This information can help you prepare for your family's survival during a power outage.
Click hereto download the information sheets.  * Adobe Reader is required to download this file.
Get Adobe Reader here.

 Carbon Monoxide Poisoning

One of the common tools utilized following the loss of power are portable generators. Most generators are gasoline powered and use internal combustion engines to produce electricity.  Carbon monoxide is a colorless and odorless gas produced during the operation of gasoline powered generators. When inhaled, the gas reduces your ability to utilize oxygen. Symptoms of carbon monoxide poisoning include headache, nausea and tiredness that can lead to unconsciousness and ultimately prove fatal.

• Do Not bring a generator indoors.
  • Be sure it is located outdoors in a location where the exhaust gases cannot enter a home or building.
  • Good ventilation is the key.
• Be sure the main circuit breaker is OFF and locked out prior to starting your generator.
  • This prevents inadvertent energization of the power lines from feed back electrical energy from the generator; thus protecting power utility line workers.
• Turn off the generator and let it cool before refueling

Temperatures - Extreme Heat and Cold

 

Heat

 Be aware of your risk for heat stroke, heat exhaustion, heat cramps and fainting.

Heat stroke is the most serious heat illness. Heat strokes occur when the body cannot control its own temperature, thus the body's temperature rises rapidly. Your body's ability to sweat fails, therefore the body cannot cool down. Your body temperature may rise to 106°F or higher within 10 to 15 minutes. Heat stroke can cause death or permanent disability if emergency care is not given.

 Symptoms of heat exhaustion and stroke.

• Red, hot, and dry skin (results from not sweating)
• Rapid, strong pulse
• Throbbing headache
• Dizziness, nausea, confusion, or unconsciousness
• An extremely high body temperature; above 103°F

If you suspect someone has heat stroke, follow these instructions:
               Immediately call for medical attention.

0. Get the person to a cooler area.
0. Cool the person rapidly by immersing him/her cool water or a cool shower, or spraying or sponging him/her with cool water. If the humidity is low, wrap the person in a cool, wet sheet and fan him/her vigorously.
0. Monitor body temperature and continue cooling efforts until the body temperature drops to 101-102°F.
0. Do not give the person alcohol to drink. Get medical assistance as soon as possible.
0. If emergency medical personnel do not arrive quickly, call the hospital emergency room for further instructions.

 To avoid heat stress, you should:

• Drink a glass of fluid every 15 to 20 minutes and at least one gallon each day. Avoid alcohol and caffeine. They both dehydrate the body.
• Wear light-colored, loose-fitting clothing.
• Take frequent cool showers or baths.
• If you feel dizzy, weak, or overheated, go to a cool place. Sit or lie down, drink water, and wash your face with cool water. If you don't feel better soon, get medical help quickly.
• Work during cooler hours of the day when possible, or distribute the workload evenly throughout the day.

 

Cold

 Be aware of your risk for Hypothermia.  Hypothermia happens when a person’s core body temperature becomes lower than 35°C (95°F).

Hypothermia has three levels: acute, subacute, and chronic.

• Acute hypothermiais caused by a rapid loss of body heat, usually from immersion in cold water.
• Subacute hypothermiaoften happens in cool outdoor weather (below 10°C or 50°F) when wind chill, wet or too little clothing, fatigue, and/or poor nutrition lower the body’s ability to cope with cold.
• Chronic hypothermiahappens from ongoing exposure to cold indoor temperatures (below 16°C or 60°F). The poor, the elderly, people who have hypothyroidism, people who take sedative-hypnotics, and drug and alcohol abusers are prone to chronic hypothermia, and they typically:
  • misjudge cold
  • move slowly
  • have poor nutrition
  • wear too little clothing
  • have poor heating system

To Avoid Hypothermia, you should:

• Avoid swimming or wading in water if possible.
  • If entering water is necessary:
    • Wear high rubber boots in water.
    • Ensure clothing and boots have adequate insulation.
    • Avoid working/playing alone.
    • Take frequent breaks out of the water.
    • Change into dry clothing when possible.
• Everyone, especially the elderly and ill, should have adequate food, clothing, shelter, and sources of heat.
• Blankets can help, even in poorly heated rooms.
• Wear layers of clothing and a hat, which help to keep in body heat.
• Move around. Physical activity raises body temperature.
• Water cooler than 75°F (24°C) removes body heat more rapidly than can be replaced. The result is hypothermia.
•  

Emergencies come unexpectedly. Being prepared can be the difference
between life and death.
Being prepared for emergencies can make the difference!

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