freezer malfunction - is my meat safe?

[das85]

TLDR: I think my freezer has been running at 20 degrees for a few weeks. Is my meat still safe? For how much longer if so?

Long version: a few weeks ago my standalone freezer was accidentally left open for several hours. When I discovered this, its temp display read 30 degrees. I figured everything still below fridge temp, closed the door, and let it refreeze..

Next morning, I noticed temp display said 19. Surprising but maybe just slow to get all the way back to 0...over the next day it seemed to fluctuate, but eventually landed at 0.

Meanwhile I bought a Thermoworks Node to monitor it, since this is not the first issue I've had - its placement makes it prone to being accidentally unplugged - and I'd like to be alerted quickly in case of future mishap.

Well, I tried the Node in a few places in freezer...can't get a reading below 15. Tried in the freezer side of my fridge to make sure not an issue with probe, and there it reads a few below zero immediately.

So I will have the freezer serviced or replaced - but in the meantime would very much appreciate thoughts on its contents! At 15-20 degrees the steaks still feel hard, but I'm sure that's no guide.. All I've been able to find on the interwebs is guidance for food kept at either 0 degrees or 38..

[Donw]

The FDA guidance for power outages is:
You'll need to determine the safety of your food. Here's how:

• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze or cook.

While 0F is the recommended temperature bacterial growth is retarded at 15F. The longevity and quality may degrade faster at 15F but for the short term everything should be safe,
Now as to the freezer not going down to 0F you should check and clean the coils as the first step. If you have an owners guide it will explain the procedure, but Youtube can easily fill in the lack of one

[Huskee]

Meat freezes at 25.5*F (thank you Jerod). In theory, it will not thaw until 32. The only thing I've ever heard/read about storing frozen food at 0*F or below is that it's been a universally accepted standard for many years (it used to be 14*F) at which microbial growth is slowed the most, resulting is essentially indefinite storage. So it seems to be the point at which you get the best long term storage.

Me personally, if they're still frozen, and especially so if you'll be fixing the freezer or replacing it within a reasonable amount of time, I wouldn't worry.

Also, my freezer started acting up when the vent inside got frosted over. It took a thaw cycle to fix it, but I also agree with Donw to check the coils and maybe vacuum the parts & pieces on the rear end of it as well.

[Jerod Broussard]

25.5-F for meat freezing. Hence labeling requirements for "fresh" product require that it not go below 26-F.

[Huskee]

Thanks Jerod Broussard, corrected above.

[das85]

Many thanks Huskee and Broussard and Donw ! This is very reassuring! Really appreciate these super helpful responses.