What should be done with food that has been left out at room temperature for too long?

When food is left out at room temperature for an extended period, it can become a breeding ground for harmful bacteria, which can lead to foodborne illnesses. Bacteria can multiply rapidly in the "danger zone" of temperatures, typically between 40°F and 140°F (4°C and 60°C). Even if the food appears normal and smells fine, these pathogens are not always detectable by sight or smell and can cause serious health risks.

Therefore, the safest action in this scenario is to discard the food. This is a critical practice in food safety, as consuming food that has been improperly stored can have severe consequences for health. By discarding food left out too long, potential contaminants are eliminated, and the risk of foodborne illness is significantly reduced.

In contrast, reheating food that has been left out may not ensure safety because the toxins produced by some bacteria can survive high temperatures, which means the food could still be hazardous even after heating. Cooling down food to save it does not eliminate any potential growth of harmful bacteria that may have occurred while the food was at room temperature. The notion that food is safe simply because it looks or smells fine ignores the fact that some harmful bacteria can affect food without altering its appearance or odor.