Why does food spoil at room temperature

Disaster Resource Center. An official website of the United States government. Have a Question? What is the "2 Hour Rule" with leaving food out? Information Knowledge Article. Leaving food out too long at room temperature can cause bacteria such as Staphylococcus aureus , Salmonella Enteritidis, Escherichia coli OH7, and Campylobacter to grow to dangerous levels that can cause illness.

The meat items are perishable in nature. So keep your meats in the freezer. Eggs last longer if they are stored at a place where the temperature is constant. So do not store eggs in the door of refrigerator because every time when the door opens there is a temperature change. They should be kept nearer the back of the fridge, where the temperature is more constant. Keep your fruits and greens in the bottom shelf.

This area has humidity control and so it keeps your vegetables fresh and crisp. Keep your non-perishable sodas and colas in the door shelf. Door is this place inside a refrigerator where maximum temperature change takes place. The sodas and colas are not affected by the temperature change and can last longer. Do not put hot food items in the refrigerator. Let them cool down to the room temperature and then store them in the refrigerator. Avoid storing bakery items like bread, cookies, cakes etc.

Loading recommendations Raw cut or cooked peppers can also stay in the fridge for three to five days. It's best to cut them up when you want to eat them, but they shouldn't sit out longer than two hours. Time: One to five days Tomatoes are a countertop-safe vegetable with a high production rate of ethylene, which means they can be used to speed up the ripening process of nearby fruits or vegetables read: put them next to those green bananas if you want to eat them sooner rather than later.

Fresh tomatoes will ripen fully in one to five days, after which they can be stored in the fridge for another five to seven before these perishable fruits begin to mold. Time: Two to five days Only refrigerate bananas once they've reached the desired ripeness, which keeps them suitable for eating another five days even as the skin darkens.

Before then, they're best stored at room temperature for several days while they ripen to yellow-brown or brown for baking, as with most other countertop-safe fruits. Unless you like banana bread, have a policy to eat these sun-loving but perishable fruits when there's just a touch of green instead of freckled.

Time: One week Though pre-sliced or whole loaves can be frozen for long-term storage save money by freezing sale-priced loaves , refrigeration is almost never recommended for bread, as it can quickly turn a loaf dry and stale. Whether sliced or not, soft-crusted breads keep for five to seven days on the counter, while hard-crusted breads like baguettes last only a day or two.

Time: Seven to 10 days Basil is the rare, sun-loving fresh herb that shouldn't be refrigerated , lest its highly perishable and moisture-sensitive leaves begin to spoil and turn black. Basil stored at room temperature can last from seven to 10 days. Read: To maximize that shelf life, trim the basil's ends and place the stems in an inch or so of water covered by a loose-fitting plastic bag.

Time: One to two weeks Refrigeration converts some of the starches in raw potatoes to sugars the versatile spuds are best stored in a dark, cool pantry for a shelf life of one to two weeks. Cooked potatoes can last three to five days in the fridge, though not at peak quality; for prep work, raw cut potatoes can be submerged in cold water and refrigerated for up to 24 hours before cooking. Time: Two to seven days, until ripe Avocados should be stored at room temperature until fully ripened, at which point the skin will feel slightly soft when squeezed.

Then they can be used promptly or kept for longer within the fridge they'll stay good another three to five days. Time: Two to four weeks Opened or unopened flour and corn tortillas can last up to a month in the pantry — or more conservatively, up to one week after their "best by" date. They'll last another two to six weeks once refrigerated.

Therefore, understanding the important role temperature plays in keeping food safe is critical. Department of Agriculture. Raw meat and poultry should always be cooked to a safe internal temperature. Use a meat thermometer to assure that meat and poultry have reached a safe internal temperature. Cook longer if you prefer your meat more well-done. For reasons of personal taste preferences, poultry may be cooked longer. If raw meat and poultry have been handled safely, using the above preparation recommendations will make them safe to eat.

If raw meats have been mishandled left in the Danger Zone too long , bacteria may grow and produce toxins, which can cause foodborne illness. Cooking does not destroy toxins that are heat-resistant. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation.

One of the most common causes of foodborne illness is improper cooling of cooked foods.