Yes, meat kept at temperatures between 60 to 70 degrees Fahrenheit (15.5 to 21 degrees Celsius) for 24 hours and then followed by another 24 hours in a fridge can be dangerous to eat, even if it is well-cooked afterward. These conditions create an environment that promotes the growth of harmful bacteria, such as Salmonella, E. coli, and other pathogens.
The temperature danger zone for food safety is between 40 to 140 degrees Fahrenheit (4.4 to 60 degrees Celsius). In this temperature range, bacteria multiply rapidly, and it is not safe to leave perishable foods, including meat, at these temperatures for extended periods.
When meat is left at temperatures between 60 to 70 degrees Fahrenheit for an extended period, any bacteria present can multiply significantly, reaching dangerous levels. Even if the meat is subsequently cooked to a safe temperature, the toxins produced by these bacteria may not be destroyed by cooking, leading to the risk of foodborne illness.
To ensure food safety, it's essential to follow the 2-hour rule: perishable foods should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90 degrees Fahrenheit (32 degrees Celsius), the time reduces to just 1 hour.
If you suspect that meat has been kept at unsafe temperatures for an extended period, it's best not to consume it, even if it's cooked afterward. It's always better to prioritize food safety and avoid potential health risks. When handling and storing meat, it's essential to keep it at safe temperatures to minimize the growth of harmful bacteria and ensure a safe and enjoyable meal.