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Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away

Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours.

Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours. Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

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[–] [deleted] • 1 pt

Don't do it. You have too much to live for.

Sure, you can cook it and kill all the bacteria. But that's not what is going to make you sick. All the dead bacteria and their decomposed corpses is what will make you sick.

[–] • 1 pt

Well, like said: the toxins they produce. But, yeah. I'd give it the good ol' whiff test and go from there.