How long to leave cooked chicken in room temp?

[KB24]

I know the standard is 2 hours. But in my house we often leave it out once cooked for the rest of the day, so a max 8 hrs left at room temp. I've searched online and most say it is alright leaving it to even 12 hrs. But, with Crohn's, and our weaker immune system with meds. Was wondering what your experiences are and what you'd recommend for leaving out cooked chicken/meat at room temp.
Thanks

 

[shamrock15]

If it was properly maintained before cooking and properly cooked it shouldn't be a huge issue. I have left ground beef cooked for tacos out for easily 12 hours, maybe more, with no ill effects. I still try not to make a habit out of it though. No need to tempt fate.

 

[Ihurt]

Honestly, you are running a risk by leaving any kind of meat out for more than 2 hours. When it is room temperature it should go into the fridge. That is just my opinion though.

 

[KB24]

If it was properly maintained before cooking and properly cooked it shouldn't be a huge issue. I have left ground beef cooked for tacos out for easily 12 hours, maybe more, with no ill effects. I still try not to make a habit out of it though. No need to tempt fate.

Would you think it is a problem if this is consistently done? My family always leaves it out beyond 2 hours..

 

[KB24]

Honestly, you are running a risk by leaving any kind of meat out for more than 2 hours. When it is room temperature it should go into the fridge. That is just my opinion though.

When I bring the standard of 2 hours they tell me they've been eating like this since they were young and never had any issue. Is there any point of changing this way or continue based on the fact that my parents did this when they were younger as well?

 

[Ihurt]

I am not sure, I mean I guess leaving cooked meat out for hours does not mean you will get sick, it could be okay. I just know my MIL worked as a lunchroom lady at a school and they have to abide by the health codes. They cannot leave anything cooked out for more than two hours and usually end up putting it in the cooler before that point even. I guess the worry is that if by chance the food gets any bacteria on it from being left on the counter it can accumulate in a pretty fast time and this could make a person sick. Also, if the meat was not cooked 100% well done, then bacteria can remain and multiply if left out for any length of time.

I guess when it comes down to it, it is a personal choice. I myself would Not touch meat even if it was cooked that was left out for more than 3 hours tops. That is just me though. I just do not find it worth the risk of possibly getting some kind of food poisoning. Now my son who is 24, he will eat stuff that has sat out for hours Lol! He even believes in the 5 second rule and will eat something he dropped on the floor!:ybatty:

When I bring the standard of 2 hours they tell me they've been eating like this since they were young and never had any issue. Is there any point of changing this way or continue based on the fact that my parents did this when they were younger as well?

 

[shamrock15]

I do generally agree with Ihurt - still best to refrigerate food when possible for the reasons mentioned. Bacteria can grow really quickly with a good food source and the right temperature. That is the reason for ensuring you have reached internal temperatures when cooking meat. If you don't get that you have instead really provided a breeding ground. Food that is left out has to repopulate - how long it can stay depends on how clean the environment is.

Refrigerate the meat when you know you are done and eliminate any risk. Despite what I said about eating old cooked ground beef. Especially if you are on immunosuppressants.

 

[Bufford]

I wouldn't leave meat out for any longer than needed, it maybe still safe but the taste and quality deteriorates very quickly by the hour or even by the minute.

I'll give you a prime example of what to do with a roasted chicken. I take it out of the oven, let stand for a few minutes while getting the salad and vegetables ready. Then I carve off the chicken needed for the meal, and immediately cover the rest of the chicken to keep air out of it. The oxygen in the air immediately goes to work breaking down flavors, and along with it feeding the microbes that will destroy the meat within hours. It takes only minutes to a few hours at room temperature for meat to go off, and the flavor even sooner.

After the meal is over I placed the already covered meat back into the fridge to get it to cool down as quick as possible to preserve the freshness.

 

[KB24]

I do generally agree with Ihurt - still best to refrigerate food when possible for the reasons mentioned. Bacteria can grow really quickly with a good food source and the right temperature. That is the reason for ensuring you have reached internal temperatures when cooking meat. If you don't get that you have instead really provided a breeding ground. Food that is left out has to repopulate - how long it can stay depends on how clean the environment is.

Refrigerate the meat when you know you are done and eliminate any risk. Despite what I said about eating old cooked ground beef. Especially if you are on immunosuppressants.

I totally understand the 2 hour standard but my parents don't. I've told them several times and they tell me that both them and I have been eating it for years and nothing severe happened. So could it be that the 2 hour rule is really conservative. Because nothing seems to budge when I explain that more than 2 hours could be an increase of bacteria.

 

[KB24]

I wouldn't leave meat out for any longer than needed, it maybe still safe but the taste and quality deteriorates very quickly by the hour or even by the minute.

I'll give you a prime example of what to do with a roasted chicken. I take it out of the oven, let stand for a few minutes while getting the salad and vegetables ready. Then I carve off the chicken needed for the meal, and immediately cover the rest of the chicken to keep air out of it. The oxygen in the air immediately goes to work breaking down flavors, and along with it feeding the microbes that will destroy the meat within hours. It takes only minutes to a few hours at room temperature for meat to go off, and the flavor even sooner.

After the meal is over I placed the already covered meat back into the fridge to get it to cool down as quick as possible to preserve the freshness.

I understand yet my parents don't and waive it off once I explain the 2 hour standard, could it be that food can be left out longer and what is recommended by the USDA is real conservative?

 

[Ihurt]

That is exactly what I do. Better to be safe than sorry in my opinion.

I wouldn't leave meat out for any longer than needed, it maybe still safe but the taste and quality deteriorates very quickly by the hour or even by the minute.

I'll give you a prime example of what to do with a roasted chicken. I take it out of the oven, let stand for a few minutes while getting the salad and vegetables ready. Then I carve off the chicken needed for the meal, and immediately cover the rest of the chicken to keep air out of it. The oxygen in the air immediately goes to work breaking down flavors, and along with it feeding the microbes that will destroy the meat within hours. It takes only minutes to a few hours at room temperature for meat to go off, and the flavor even sooner.

After the meal is over I placed the already covered meat back into the fridge to get it to cool down as quick as possible to preserve the freshness.

 

[KB24]

That is exactly what I do. Better to be safe than sorry in my opinion.

The thing is we've been eating like this for years and my parents don't seem to budge. As long as I never felt any food poisoning like symptoms it should be fine right?

 

[Ihurt]

I mean sure, you may be fine doing it the way your parents have been doing it all this time. It is just that all it takes is the right circumstances for food to maybe spoil if left out for too long. It does not meat it will happen, it just means that it can possibly happen. Is there a reason you cannot put the food in the fridge after say 2 or 3 hours? The thing is, bacteria is all over in the air. Let's say a bacteria happens to find it's way to some cooked chicken that was left out. Well being at a room temperature, bacteria are better able to grow. The more they multiply, the higher the chance you are to get sick if you eat it. I mean it is your choice. Myself, I just feel it is not worth the chance, especially if you are able to put it in the fridge after a couple hours.

The thing is we've been eating like this for years and my parents don't seem to budge. As long as I never felt any food poisoning like symptoms it should be fine right?

 

[KB24]

I mean sure, you may be fine doing it the way your parents have been doing it all this time. It is just that all it takes is the right circumstances for food to maybe spoil if left out for too long. It does not meat it will happen, it just means that it can possibly happen. Is there a reason you cannot put the food in the fridge after say 2 or 3 hours? The thing is, bacteria is all over in the air. Let's say a bacteria happens to find it's way to some cooked chicken that was left out. Well being at a room temperature, bacteria are better able to grow. The more they multiply, the higher the chance you are to get sick if you eat it. I mean it is your choice. Myself, I just feel it is not worth the chance, especially if you are able to put it in the fridge after a couple hours.

Well I understand the logic behind it but my parents don't budge. I don't think usually they leave it too long maybe 4-5 and RARELY maybe 6-8 hrs hrs I'll try to avoid it if its been that long. but 4-5 hours doesn't seem to far out to me from the 2 hour standard. And they have been doing it for long and never ran into problems so maybe i'm being paranoid...
What are your experiences from leaving food out too long beyond 2 hrs+, do you throw it or eat it anyways?

 

[Ihurt]

Personally I never leave food out for more than 2 hours. I mean, if was only 3 hours, it would likely be okay, but I would not eat anything that was left out beyond 3 hours for sure. I am just going by food and safety rules. They state you are suppose to refridgerate any cooked foods as soon as they reach room temperature which is usually 2 hours max, but 3 hours would likely still be okay. I would not go beyond that.

I mean obviously your parents have been doing this with leaving food out for hours and they have been lucky enough not to get sick. All it takes is the right conditions though and they could fall sick using that practice.

I would not eat anything if was left out past 3 hours, but that is me.

Well I understand the logic behind it but my parents don't budge. I don't think usually they leave it too long maybe 4-5 and RARELY maybe 6-8 hrs hrs I'll try to avoid it if its been that long. but 4-5 hours doesn't seem to far out to me from the 2 hour standard. And they have been doing it for long and never ran into problems so maybe i'm being paranoid...
What are your experiences from leaving food out too long beyond 2 hrs+, do you throw it or eat it anyways?