How Long Can Meat Sit Out

How Long Can Meat Sit Out?

This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links, at no cost to you.

Meat is animal flesh eaten as food, and it has been a part of human lives since prehistoric times. Meat nowadays is also ground in serving versatile purposes. Seems fascinating? Don’t forget to check out the 5 best meat grinders list. Meat is a wholesome addition to your favorite cuisines such as hamburgers, pizzas, lambs etc.

Yes, meat is useful from many points of view, but there is one bad news. Now, what is that? It may go bad. Whether it is Deli meat or any other meat category, all are susceptible to microbial growth and spoilage.

However, by keeping yourself familiar with the relevant knowledge, you can allow it to sit out for longer. Want to know more? Stick to this article, and boom, you’re almost done with it.

How Long Can Meat Sit Out?

The Food and Drug Administration or FDA recommends following the 2-hour rule for other perishable items and meats. Following that, if the room temperature is warmer, meat does not sit out for longer than 2 hours.

Remember that bacteria don’t need much longer to spread over a surface. All it takes for the growth is temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Therefore, to avoid risks related to food poisoning, always keep your meats in low temperatures.

What Happens if Meat Sits Out Too Long?

What should you do if meat is allowed to sit out for too long? Many of us know that if meat is left out, it develops a bad spreading odor. But do we wonder why?

The reason behind that odor and quality loss is the growth of staphylococcus bacteria which can form a heat-resistant toxin. It is important to mention that cooking will be insufficient to destroy that toxin. To avoid any mishap, always consider preserving it by either refrigerating or defrosting it.

What Should You Do If Meat Is Left Out Too Long?

So, you have left out meat for too long and now wondering whether to bring it into use or not? No worries! Your health and hygiene are our priority, and we have got all that covered right below.

It is recommended that if perishable food has been allowed to sit out at room temperature overnight or more than two hours, it may not be safe. The same goes for the meat. Even it seems fine and smells good, discard it in the first place rather than risking your health.

In the case of cooked meat, too, there is no need to taste it to check if it’s fine or not. Just use a food thermometer to check temperatures and aid afterward.

How Long Can Meat Be In The Car For?

We already mentioned that meat does not sit out for long, as the 2-hour rule implies. In the case of cars, temperature plays a vital role in deciding that. For instance, if a car gets warm and the temperature rises above 80 degrees Fahrenheit, this sit-out duration cuts to one hour.

According to the National Weather Service, cars can heat up speedily. If the temperature outside is 80 degrees Fahrenheit, all it will take for the temperature in the car to rise 99° F is just 10 minutes and 109° F is 20 minutes.

Does Meat Go Bad If Not Refrigerated?

Meat can only sit out for a maximum of 2 hours, as the US department of agriculture describes. After surpassing that duration, the meat goes bad if not refrigerated. Therefore, to allow your meat to sit out for long, consider refrigerating or defrosting it.

Does Meat Go Bad If You Lose Power?

USDA’s approach regarding keeping the food safe during an emergency such as a power outage says that the refrigerator can keep food safe for up to 4 hours. Keep in mind to keep the door closed as much as possible. However, once 4 hours are passed, discard all refrigerated perishable foods such as poultry, fish, meat or any other leftovers.

What Temperature Is Safe For Meat?

Meat loses its quality and essence under a range of temperature conditions. Now, you must be thinking of which temperature the meat is best suited? Let’s find that out.

The “danger zone” is the temperature range where the food is highly susceptible to bacteria or other microorganisms attack. It ranges between 40 °F to 140 °F, allowing the bacteria to grow rapidly. Therefore, always keep the temperature below 40 °F while preserving in the cold and above 140 °F for cooking.