Leaving cooked food out too long boosts bacteria, dietitian warns of food poisoning risk

Leaving cooked dishes on the counter for extended periods lets bacteria double every 20 minutes, creating a high chance of food poisoning. Dr. Eileen Canday, who leads the nutrition and dietetics department at Sir H.N. Reliance Foundation Hospital, said the danger rises sharply when food sits between 5°C and 60°C. Milk spoils first because its nutrients feed bacterial growth. Rice, dal, curries and fresh fruit become unsafe after more than two to three hours at room temperature. Bread, nuts and other dry items can develop mould when humidity is high, showing that different foods spoil in different ways. The dietitian stressed that food safety is not limited to take‑out or spicy dishes; even home‑cooked meals can cause illness if storage is careless. She outlined three simple rules: cool hot food quickly, store it in the refrigerator within the two‑hour window, and reheat it thoroughly before eating. Following these steps also cuts down food waste, she added.

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Bacterial growth speeds up in the temperature “danger zone,” a range widely taught in food‑handling courses. Refrigerating promptly slows the microbes, while proper reheating kills those that survived. These basic practices keep meals safe and reduce the amount of food that ends up thrown away.