Last night, I left cooked roast beef on the counter to cool before refrigerating, but I fell asleep and discovered it this morning. I immediately put it in the refrigerator. Since the meat is cooked, shouldn’t it be safe to eat?
The U.S. Department of Agriculture’s toll-free Meat and Poultry Hotline at 888-674-6854 receives similar calls daily from consumers who are confused about how to keep their food safe. The answer to this caller’s question is that the roast beef should be thrown out. Why? Because leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness.
Bacteria exist everywhere in nature. They are in the soil, air, water, and food. When bacteria have nutrients (food), moisture, time, and favorable temperatures, they multiply, increasing to the point where some can cause illness. Understanding the vital role temperature plays in keeping food safe is critical. Knowing the temperature at which food has been handled, we can answer the question, Is it safe?
Bacteria grow most rapidly in temperatures between 40 degrees F and 140 degrees F, doubling in number in as little as 20 minutes. This range of temperatures is often called the Danger Zone.
