How Do You Know If Food Left at Room Temperature Is Safe?
Thanks to the miracle of modern refrigeration, we can store perishable food for longer, and we no longer have to go to the store every day for fresh food. While most of us probably don’t think about how great this is on a regular basis, we definitely pay attention when something goes wrong. If you’ve ever grabbed a lump of raw, spoiled milk, or ate a mayonnaise-based salad that sat in the sun for too long at a picnic and then got sick from it, you’ll quickly realize that our ability to keep food in the refrigerator really is a big deal.
So how long is too long to keep food at room temperature, which is supposed to be kept in the refrigerator? Here are a few things to keep in mind:
How long has it been in the fridge?
Perishable food should be refrigerated within two hours of purchase, according to USDA . If it’s higher than 90 degrees, then you only have an hour, so hurry up. This also applies to serving food for lunch, a picnic, or other event where you intend to sit with your dishes for a long time. If this is the case, also try serving the perishable food in a container that sits in a bowl of ice.
Is this potentially hazardous food?
Potentially hazardous foods exist in a form capable of supporting the rapid and progressive growth of microorganisms, according to Princeton University’s Environmental and Safety Department . Examples include any food that consists of whole or partial milk or dairy products, eggs, meat, poultry, rice, fish, shellfish, and edible crustaceans. These foods especially need to be served at a safe temperature. Per Princeton:
“All potentially hazardous foods should be stored below 41 ° F (for cold foods) or above 135 ° F (for hot foods), except when required for cooking times or short display periods. Hot or cold storage equipment may be required to store and display food during an event. A food thermometer is also required if potentially hazardous foods will be served. ”
Got into a food hazard zone?
Food left at room temperature for too long is an ideal breeding ground for bacteria such as Staphylococcus aureus and Salmonella, which can grow to dangerous levels that can cause disease. According to the USDA:
“Bacteria grow fastest in the 40 ° F to 140 ° F temperature range, doubling in numbers in just 20 minutes. This temperature range is often referred to as the ‘hazardous area’. “
When in doubt, throw away
Not only is it a rhyme, it’s really important. If it is a potentially hazardous food, be careful. The last few spoonfuls of chicken salad shouldn’t get sick.
This story was originally published in November 2013 and was updated on October 29, 2020 to provide additional information and to align with Lifehacker’s style guidelines.