Why should food not be left out at room temperature for extended periods?

Leaving food out at room temperature for extended periods significantly increases the risk of bacterial growth, which can lead to foodborne illnesses. Bacteria thrive in the "danger zone," a temperature range between 40°F and 140°F, where growth can occur rapidly. When food is left out for too long, especially perishable items such as meat, dairy, and cooked vegetables, harmful bacteria can multiply to levels that pose a serious health risk if consumed.

Maintaining safe food handling practices is crucial to preventing these hazards, which include symptoms of foodborne illness such as nausea, vomiting, and diarrhea. Proper refrigeration and cooking temperatures are essential for controlling bacterial growth and ensuring that food remains safe to eat.