What should be the condition of food that is left out for too long?

Food that has been left out for too long should be discarded because it can become a breeding ground for harmful bacteria. The U.S. Food and Drug Administration (FDA) sets a guideline known as the "two-hour rule,” which states that perishable food should not be left out at room temperature for more than two hours.

When food is left out in the temperature danger zone (between 40°F and 140°F), bacteria can multiply rapidly, increasing the risk of foodborne illness. Cooking or reheating does not always eliminate the toxins that some bacteria produce or render the food safe after it has been improperly stored. As such, to prevent foodborne illnesses, it is essential to discard any food that has been left out for too long rather than risking consumption. This practice aligns with food safety standards and ensures that individuals are not exposed to potential health hazards.