What should be done with food that has been left out at room temperature for too long?

Food that has been left out at room temperature for too long poses a significant risk of bacterial growth, which can lead to foodborne illnesses. When perishable food items are not stored at safe temperatures, they can become unsafe to consume within just a couple of hours due to the rapid proliferation of harmful microorganisms.

Discarding the food is the safest choice because it ensures that individuals do not risk exposure to potential pathogens that may be present, even if the food appears to be in good condition after inspection or cooking. While methods such as refrigeration might seem to provide a solution, they do not reverse the time the food has already spent in the danger zone (typically defined as temperatures between 40°F and 140°F).

Eating the food after inspecting it, or cooking it thoroughly, does not guarantee safety either since some bacteria produce toxins that are not destroyed by heat. The best practice is to prioritize health and safety and dispose of any food that has been left out too long to avoid any risk of illness.