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497

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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[–] • 2 pts

Cooked/raw is the thing you're missing here.

It's fine to leave raw meat out for several days. The whole point of cooking it is that you kill the bacteria and parasites.

[–] • 0 pt

When you cook the meat it kills the bacteria but it doesn't destroy all the toxins or secretions of the bacteria.

[–] • 0 pt

Ah - yes it does.

[–] • 2 pts

Four that either have heat resistant toxins or spores which survive normal cooking;

Staphylococcus aureus

Clostridium perfringens

Clostridium botulinum

Bacillus cereus