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

Food that has been left out at room temperature for more than two hours should be discarded because it falls within the "danger zone" temperature range, which is typically between 40°F (4°C) and 140°F (60°C). Within this range, bacteria can multiply rapidly, increasing the risk of foodborne illness. This time frame is crucial because certain pathogens can double in number every 20 minutes, making food unsafe to eat.

When food is left out for an extended period, it does not guarantee that it remains safe even if it looks, smells, or tastes fine. Some harmful bacteria do not affect the food's appearance or odor, so relying on sensory evaluation is not sufficient. Refrigerating or reheating the food would not effectively eliminate the risks, as some bacteria produce toxins that are heat resistant, meaning they can survive cooking or reheating processes. Therefore, the safest option in this scenario is to ensure food safety by discarding items that have been improperly stored.