Food safety guidelines generally recommend refrigerating perishable foods within two hours of being at room temperature. After being out for 18 hours, the hot pockets have likely been in the "temperature danger zone" (40°F to 140°F or 4°C to 60°C) for an extended period, which can promote bacterial growth and increase the risk of foodborne illnesses.
While I can't provide a definitive answer without more specific information, it's generally recommended to exercise caution in such situations. Here are a few factors to consider:
Smell and appearance: Check the hot pockets for any unusual or off-putting smells, discoloration, or signs of spoilage. If they appear or smell spoiled, it's best to discard them.
Sensory evaluation: If the hot pockets seem to be fine visually and odorless, you may consider doing a small taste test. However, keep in mind that harmful bacteria may not always affect the taste, smell, or appearance of the food.
Risk tolerance: Consider your personal risk tolerance regarding food safety. Certain individuals, such as pregnant women, young children, the elderly, or those with weakened immune systems, are more susceptible to foodborne illnesses. If you fall into any of these categories, it's generally advised to err on the side of caution and discard the hot pockets.
In general, it's important to prioritize food safety and avoid consuming potentially risky foods. If you have doubts about the safety of the hot pockets, it's best to discard them to minimize the risk of foodborne illness.