What should be done if food is left out at room temperature for more than 2 hours?

Food that has been left out at room temperature for more than 2 hours should be discarded to ensure food safety. This is because harmful bacteria can multiply rapidly at room temperature. The "danger zone," which is between 40°F and 140°F, is the temperature range where bacteria grow most optimally. Once food has been in this temperature range for longer than 2 hours, it can reach unsafe levels of bacteria that may cause foodborne illness.

Refrigerating the food after it has been left out does not adequately mitigate the risk, as any bacteria that may have proliferated during that time will not be eliminated by cooling. Reheating the food also does not guarantee safety, as many types of bacteria produce toxins that are heat-resistant and cannot be destroyed through cooking. Covering the food and leaving it out longer also increases the risk of further bacterial growth.

For these reasons, discarding food that has been left out for over 2 hours is crucial in preventing foodborne illnesses and ensuring the health and safety of consumers.