Leaving uncooked meat at room temperature for an extended period can lead to the growth of harmful bacteria, which can cause foodborne illnesses. The time it takes for meat to spoil at room temperature can vary depending on factors such as the type of meat, ambient temperature, humidity, and other environmental conditions.
In general, it is recommended not to leave raw meat, poultry, or seafood at room temperature for more than two hours. This time frame is often referred to as the "2-hour rule." After two hours, the meat enters the "danger zone," which is the temperature range between 40°F (4°C) and 140°F (60°C) in which bacteria can grow rapidly.
If the room temperature is particularly warm (above 90°F or 32°C), the time before spoilage can be even shorter, potentially as little as one hour.
To ensure food safety and avoid the risk of foodborne illness, it's crucial to refrigerate or cook raw meat promptly after purchase or preparation. If you have left raw meat out at room temperature for more than two hours (or one hour in hot weather), it's best to discard it to prevent the risk of food poisoning.