What should be done with food that has been left out at room temperature for more than 2 hours?

Food that has been left out at room temperature for more than 2 hours should be discarded due to the risk of bacterial growth, which can lead to foodborne illness. The "2-hour rule" is a guideline established by food safety organizations to prevent the proliferation of harmful bacteria. Bacteria can multiply rapidly at room temperatures, particularly between 40°F and 140°F (known as the "danger zone"). Once food has been in this zone for too long, it becomes unsafe to consume, even if it appears normal or smells okay.

Reheating food that has been improperly stored does not guarantee that it is safe to eat, as toxins produced by bacteria may still be present even after cooking. While freezing food can stop bacterial growth, it won't make the food safe if it has already been compromised. Therefore, the safest course of action is to discard any food that has been left out too long.