When it comes to food safety, it’s important to understand how long cooked meat can sit out at room temperature before it is no longer safe to eat. Eating food that has been left out too long can increase your risk of food poisoning. This article provides guidelines on how long different types of cooked meat can be left out before refrigeration is necessary.
What is the 2 hour rule?
The general rule of thumb when leaving cooked meat out is the “2 hour rule.” This states that cooked meat should not sit at room temperature for more than 2 hours before being refrigerated. Bacteria that cause food poisoning grow quickest between temperatures of 40°F and 140°F. Leaving food out for more than 2 hours allows these bacteria to multiply to dangerous levels.
Why is the 2 hour rule important?
Following the 2 hour rule is important for preventing foodborne illness. Refrigerating or freezing food prohibits bacteria from rapidly multiplying. Some of the most common foodborne pathogens that can grow on cooked meat left out too long include:
- Salmonella
- Clostridium perfringens
- Staphylococcus aureus
- Bacillus cereus
- Listeria monocytogenes
Symptoms of food poisoning include nausea, vomiting, stomach cramps, and diarrhea. Vulnerable populations such as the elderly, infants, pregnant women, and those with weakened immune systems are at higher risk for severe complications from foodborne illness.
Does the type of meat matter?
Yes, the allowable room temperature holding times can vary according to the type of meat.
Beef, Pork, Veal, Lamb
Beef, pork, veal, and lamb are types of meat that generally have a higher risk of bacterial growth. Follow the 2 hour rule for these meats. Do not leave them sitting out for longer than 2 hours before refrigerating.
Poultry
Cooked poultry meat has a higher risk of causing food poisoning compared to beef, pork, veal and lamb. Only leave cooked poultry like chicken or turkey out for 1 hour maximum before refrigerating.
Hot Dogs
Hot dogs are seen as more perishable than other meats due to processing methods. Only leave hot dogs out 1 hour before refrigerating.
Lunch Meat
Lunch meats are also seen as more perishable due to processing methods. These types of cooked meats have more surface area for bacteria growth. Keep out 1 hour max.
Ham
For whole cooked hams, the 2 hour rule applies if the internal temperature remains above 140°F during that time. However, for sliced ham you should either discard after 1 hour out or return unused portions to the refrigerator if they won’t be eaten right away.
Leftovers
All leftover cooked meats should follow the rule of 2 hours max at room temperature. Be sure to divide large portions of leftovers into shallow containers for quicker cooling in the refrigerator.
Factors that increase risk
There are some additional factors that can increase the risk of foodborne illness when leaving cooked meats out.
- High temperatures – Bacteria grows faster in summer heat.
- Large quantities – Larger portions retain heat longer.
- Fatty foods – Higher fat content is more susceptible to bacteria growth.
Take extra precaution with cooked meat in the above situations and refrigerate within 1 hour.
Reheating guidelines
If cooked meat has been sitting out for more than 2 hours and you are considering reheating and eating it, be very careful. Reheating may not be sufficient to kill all dangerous bacteria that has multiplied. However, food that looks or smells bad should always be discarded.
Here are some reheating guidelines if cooked meat has been left out between 2-4 hours:
- Reheat to an internal temperature of 165°F.
- Reheat only once – do not cool and reheat more than once.
- Use it immediately after reheating – do not let it sit out again.
The safest option is to discard cooked meat that has sat at room temperature for over 2 hours. When in doubt, remember the old adage – “When in doubt, throw it out.”
At room temperature overnight
Cooked meat that has been left out on the counter or table overnight should not be consumed. At room temperature overnight, bacteria has had sufficient time to multiply to unsafe levels. Reheating these foods will not be reliable in making them safe again.
Conclusion
When dealing with cooked meats, sticking to the 2 hour rule is the best way to prevent foodborne illness. Certain meats like poultry and lunchmeat should be eaten or refrigerated within 1 hour. Factors like warmer temperatures can shorten the safe time limits. Monitor foods carefully when serving buffet style. Divide large portions of leftovers into smaller containers for fast chilling. If ever in doubt, be sure to throw it out.