What should be done with food that's been left out at room temperature for over two hours?

When food has been left out at room temperature for more than two hours, it enters the danger zone for bacterial growth, which is typically between 40°F and 140°F. In this range, harmful bacteria can multiply rapidly, increasing the risk of foodborne illness.

The safest course of action in this situation is to discard the food. Even if the food appears and smells fine, it could still harbor dangerous bacteria that are not detectable by sight or smell. Consuming such food poses a significant health risk, as cooking or reheating may not eliminate all toxins produced by bacteria.

Understanding food safety guidelines is crucial in preventing illness and ensuring the wellbeing of those who consume the food. This highlights the importance of proper food handling and storage practices.