How long can food stay at room temperature?

Thanks to the miracle of modern refrigerators, we can keep perishable food longer and no longer have to buy fresh food every day. Although most of us probably don't often think of this greatness, we will definitely pay attention when something goes wrong.

If you've ever drank a sip of broken milk or eaten a mayonnaise salad in the sun for too long on a picnic and then had a stomach ache, you'll quickly realize that your ability to store food in Cold storage is really great.

Perishable food should be put in the refrigerator within two hours of purchase.

So, how long should food be stored in the refrigerator at room temperature? Here are some things to keep in mind:

How long has it been removed from the refrigerator?

According to USDA, perishable food should be put in the refrigerator within two hours of purchase. If the temperature is above 32 degrees Celsius, then you only have one hour , so hurry. This is also for serving food for dinner, picnics or other events where you have dishes to stay out for a long time. In this case, serve perishable items in containers placed in a cold ice bowl.

Is it a potentially dangerous food?

Potentially dangerous foods exist in a form that is capable of supporting the rapid growth of microorganisms. Examples include any food consisting entirely or in part from milk or dairy products, eggs, meat, poultry, rice, fish, shellfish and edible crustaceans. These foods should be specially served at a safe temperature.

All potentially hazardous foods should be kept below 5 degrees Celsius (for cold foods) or above 57 degrees Celsius (for hot foods) except during the necessary preparation period or presentation time. short. Hot or cold holding equipment may be required to store and display food during the event. A food thermometer is also needed if potentially dangerous food will be served.

Has it entered the 'danger zone' of food?

Food for too long at room temperature is the perfect breeding ground for bacteria like Staphylococcus aureus and Salmonella to grow to dangerous levels that can cause illness. According to USDA: 'The fastest growing bacteria in the temperature range from 4.5 degrees Celsius to 60 degrees Celsius, doubling the number in just 20 minutes. This temperature range is often called the 'danger zone'.

When in doubt, throw it out

This is really important. Eating the last few tablespoons of chicken salad is not worth the pain of having a stomachache later.

1. Stay healthy by storing food properly
2. Preserving food in a humid environment