What should be done with food that has been left out at room temperature for more than two hours?

Food that has been left out at room temperature for more than two hours should be discarded because it poses a significant risk for foodborne illnesses. The temperature danger zone, which ranges from 40°F to 140°F, is where pathogens such as bacteria can multiply rapidly. When food is left in this zone for an extended period, it can develop harmful levels of bacteria that may not be killed by cooking or reheating.

Discarding the food ensures safety as consuming it could lead to serious health issues. While reheating or cooking might kill some bacteria, it does not eliminate the toxins that certain types of bacteria can produce after growing in the food. Therefore, the safest course of action is to discard any food that has been left out for over two hours to prevent any risk of foodborne illness.