enters what food safety experts call the “danger zone,” generally between 4°C (40°F) and 60°C (140°F). Within this temperature range, bacteria can multiply rapidly, sometimes doubling their numbers every 20 minutes. Leaving chicken out overnight, which usually means several hours beyond the recommended safe time, allows bacteria to grow to potentially dangerous levels.
The general recommendation from food safety authorities is that perishable foods should not be left at room temperature for more than two hours. If the ambient temperature is very high, this timeframe is
