How long can perishable foods be safely left at room temperature?

Perishable foods should not be left at room temperature for more than 2 hours to prevent the growth of harmful bacteria. When foods are stored at temperatures between 40°F and 140°F, often referred to as the "danger zone," bacteria can multiply rapidly. In particular, after 2 hours, the risk of foodborne illness significantly increases as microorganisms can double in number within that time frame. For environments with temperatures above 90°F, such as outdoor settings during summer, this limit is reduced to 1 hour. Understanding this safe time frame is crucial in food safety practices to ensure that food remains safe for consumption and to prevent foodborne illnesses.