National Hurricane Center Declares Hurricane Preparedness Week: Dry Ice a Critical Component of a Complete Preparedness Program


The National Hurricane Center has declared “Hurricane Preparedness Week” - a time for the public to become better informed about hurricane hazards and preparedness measures. Dry ice, a key preparedness action item, plays a vital role in keeping perishable items cold for up to a week in the event of a power outage caused by hurricanes and other major storms, according to leading government agencies. 

USDA Food Safety Recommendations: Keeping Food Safe During an Emergency.

Sushi Fresh From the Deep with Dry Ice


Many top sushi chefs are finding that fish frozen to about 70 degrees below zero, instead of the commercial standard, usually 10 below, can stand up to their rigorous standards.

Tuna, one of the most expensive sushi fish in the world, has been the test market for superfreezing.

Developed by the Japanese fishing industry in the 1990's to preserve the catch on long trips, superfreezing can reduce the core temperature of a 500-pound tuna to minus 70 degrees in about a day and a half. Packed in artificial snow ground from dry ice and surrounded by liquid nitrogen, that fish can be preserved with no decomposition for as long as two years.
Managing without Power

Here are two options for keeping food safe if you are without power for a long period:

Look for alternate storage space for your perishable food
.

Use dry ice. Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for 3-4 days. Use care when handling dry ice, and wear dry, heavy gloves to avoid injury.

     
     
     

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800-452-5184  

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