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Thanks for signing up! Access your favorite topics in a personalized feed while you're on the go. It happens. You finish your dinner and get distracted by your favorite TV show or a phone call from mom, only to realize hours later that your leftovers are still sitting on the kitchen counter. Are they salvageable or should you toss tomorrow's lunch into the trash? The answer depends on how long your food sat out at room temperature. The US Food and Drug Administration (FDA) recommends abiding by the "2-Hour Rule"You shouldn't let your food linger on your plates. vadimguzhva / iStockThe "2-hour rule" states that perishables left at room temperature for more than two hours should be discarded. If the food is being kept in an area that is 90 degrees Fahrenheit (32.2 degrees Celsius) or above, leftovers should be refrigerated to 40 degrees Fahrenheit (4.4 degrees Celsius) or below within one hour. This may seem like a relatively short amount of time for food to become unsafe. The US Department of Agriculture (USDA) explains, however, that bacteria exists everywhere in nature, and it is not uncommon for trace amounts staphylococcus aureus, salmonella enteritidis, E. coli, Campylobacter, clostridium perfringens, or Bacillus cereus to be present in food. Bacteria grow most rapidly between 40 degrees Fahrenheit (4.4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius) the temperature the USDA refers to as the "danger zone" and can take as little as 20 minutes for the number of bacteria to double. According to experts at the University of Nebraska-Lincoln, just one bacterium can grow to over 2,097,152 bacteria in seven hours when kept at room temperature. Therefore before serving, it's safest to keep your cold food in the refrigerator 40 degrees Fahrenheit (4.4 degrees Celsius) or below, and your hot dishes in the oven set at 200 degrees Fahrenheit (93.3 degrees Celsius) to 250 degrees Fahrenheit (121.1 degrees Celsius). If you are serving food buffet-style, the FDA recommends keeping hot food in chafing dishes, slow cookers, or warming trays at or above 140 degrees Fahrenheit (60 degrees Celsius), and cold food on ice. Anything that is kept at room temperature should be refrigerated within two hours. There is a common misconception that if you leave your food out too long, you can kill the bacteria by reheating itRe-heating your food might not ensure it's safe to eat. GabrielaP93/FlickrThe Washington State Department of Health debunks that myth explaining that staphylococcus and bacillus cereus produce heat-resistant toxins that cannot be destroyed with high temperatures. The FDA's "Bad Bug Book" warns that staphylococci exist in virtually all foods that are handled directly by humans or are of animal origin, and is present in the nasal passages, throats, hair, and skin of at least 50% of healthy individuals. Some foods are more susceptible to harmful bacteria than othersFoods like poultry are most associated with harmful bacteria. Kimberly Vardeman/FlickrFoods that are most associated staphylococcal food poisoning, include meat, poultry, egg products, and foods that are eaten cold such as salads (specifically egg, tuna, chicken, potato, and macaroni), cream-filled pastries, sandwich fillings, and milk and dairy products. Anytime you leave food out too long, you risk food poisoning which can lead to fever, diarrhea, vomiting, dehydration, and in rare cases paralysis, meningitis, and death. Visit INSIDER's homepage for more. RefrigerationThe ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40°F perishability increases. Rapid growth of bacteria begins at about 50°F. Meat in-transit from the place of purchase, or left to thaw at room temperature, invites the growth of spoilage organisms. If meat is not going to be used within a few days after purchase, it should be frozen as soon as possible to preserve optimal quality. Cured and smoked meat, including luncheon meat and canned hams, are less perishable than fresh meats. These meat products should be refrigerated in their original packaging. Canned products such as soups or stews should remain on the pantry shelf until opens, but once the thermal seal has been broken, the can’s contents should be refrigerated. FreezingFreezing is the most common method of meat preservation. Trimming excess fat and removing bones, if possible, will conserve freezer space. Meat should not be salted prior to freezing. Salting draws out moisture and oxidizes meat fat giving it a rancid flavor and reducing the time meat can be left in the freezer. Animal fats, like other lipids, are subject to deterioration over time. They are especially prone to develop oxidative rancidity which results in objectionable flavors and odors. The more unsaturated fatty acids there are in the fat, the greater its susceptibility to oxidation and rancidity. This is why pork, which has more unsaturated fatty acids (monounsaturated and polyunsaturated) than other meats, is more perishable than beef and lamb. This fact provides the basis for limiting storage of properly wrapped pork in the freezer to six months, whereas beef and lamb can be stored in the freezer for up to 12 months. In the case of processed animal fats, rancidity is eliminated, or at least delayed, by incorporation of antioxidants, such as vitamin C or by hydrogenation of the fat. Storage Tips:Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
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How long can meat sit at 50 degrees?Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
Can you store meat at 50 degrees?The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40°F perishability increases. Rapid growth of bacteria begins at about 50°F.
Can food spoil at 50 degrees?Food starts to spoil when the temperature rises above 40 degrees. After food warms to that temperature, you have just two hours in which you can either return it to cold conditions or cook it. In the fridge, produce will survive most power failures, but dairy products should be discarded if they smell or taste sour.
Is food safe in refrigerator at 50 degrees?Before using any foods, check your refrigerator and freezer thermometers. If the fridge is still at or below 40 °F, or the food has been above 40 °F for only 2 hours or less, it should be safe to eat.
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How long will meat stay good at 50 degrees
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