What should be done with food that was left out at room temperature for more than two hours?

When food has been left out at room temperature for more than two hours, it enters a temperature danger zone where harmful bacteria can rapidly grow. Consuming food that has been in this zone poses a serious risk of foodborne illness. The general guideline established by food safety authorities is to discard perishable items that have been left out for longer than this period to ensure safety.

Reheating food does not eliminate the risk, as harmful bacteria may produce toxins that are not destroyed by heat. Refrigerating food after it has been contaminated does not make it safe for later consumption, as the bacteria may still survive. Similarly, giving the food to animals can expose them to the same risks of foodborne illness.

Therefore, discarding food that has been left out for too long is essential to maintaining safe food handling practices and preventing health risks. This approach aligns with established food safety recommendations and is crucial for ensuring the safety of the food supply.