Leaving meat and fish out at room temperature for an extended period can create conditions that promote the growth of harmful bacteria, leading to foodborne illnesses. To ensure food safety, it's crucial to follow the "2-hour rule" or the "1-hour rule," depending on the ambient temperature.
The 2-Hour Rule (Temperatures below 90°F or 32°C): Perishable foods, including meat and fish, should not be left out at room temperature for more than 2 hours. After 2 hours, the risk of bacterial growth increases significantly, and the food may no longer be safe to eat.
The 1-Hour Rule (Temperatures above 90°F or 32°C): In warmer climates or during hot weather, the 2-hour rule becomes more strict, and perishable foods should not be left out for more than 1 hour.
It's important to note that these guidelines are based on the assumption that the room temperature is within the safe range (below 90°F or 32°C). If the room temperature is higher, the time limit becomes more critical for food safety.
To ensure food remains safe, it's best to keep perishable foods, especially raw meat and fish, refrigerated until you are ready to cook them. If you need to thaw frozen meat or fish, do so in the refrigerator or using the microwave's defrost setting. Avoid leaving them out on the kitchen counter to thaw, as this can allow bacteria to multiply rapidly.
Always use a food thermometer to check the internal temperature of the meat and fish after cooking. The safe internal temperatures for various types of meat and fish may vary, but generally, they should reach at least 145°F (63°C) for fish and 165°F (74°C) for most meats, such as chicken, turkey, pork, and ground meats.
Proper handling and cooking practices are essential for ensuring food safety and preventing foodborne illnesses. When in doubt, it's better to be cautious and discard any food that has been left out for too long or has questionable safety.