When meat is left beyond five days outside the fridge (at room temperature), it enters the "danger zone" for bacterial growth, which is between 40°F (4°C) and 140°F (60°C). During this period, harmful bacteria can multiply rapidly, leading to foodborne illnesses.
Here's what can happen to meat left at room temperature for an extended period:
Spoilage: Meat left outside the fridge for more than a few hours will likely start to spoil. You may notice changes in color, texture, and odor, indicating that the meat is no longer safe to consume.
Bacterial Growth: Bacteria present on raw meat can multiply rapidly in the danger zone. Some of the common harmful bacteria found in meat include Salmonella, E. coli, and Listeria. These bacteria can cause food poisoning and other severe gastrointestinal illnesses.
Toxin Production: Certain bacteria can produce toxins that are not destroyed by cooking. Even if you cook the meat later, these toxins can still make you sick.
Foodborne Illness: Consuming meat that has been left at room temperature for an extended period can lead to food poisoning or foodborne infections. Symptoms may include nausea, vomiting, diarrhea, abdominal pain, fever, and in severe cases, hospitalization may be required.
It's crucial to practice food safety and proper handling of perishable foods, especially meat, to prevent foodborne illnesses. Here are some tips to follow:
Refrigeration: Store meat in the refrigerator or freezer promptly after purchase or use. Keep the refrigerator temperature at or below 40°F (4°C) to slow bacterial growth.
Two-Hour Rule: Perishable foods, including meat, should not be left at room temperature for more than two hours. If the ambient temperature is above 90°F (32°C), the time should be reduced to one hour.
Thawing: When defrosting meat, do so in the refrigerator, microwave, or cold water (changing the water every 30 minutes). Avoid thawing meat on the countertop.
Proper Cooking: Ensure meat is cooked to the appropriate internal temperature to kill harmful bacteria. Use a food thermometer to check doneness.
Leftovers: Refrigerate or freeze leftovers promptly after a meal. Consume them within a few days.
Remember, when in doubt about the safety of meat or any perishable food, it's better to discard it to avoid the risk of foodborne illness.