What should be done with food items that have been stored at an unsafe temperature?

Food items that have been stored at an unsafe temperature should be discarded to ensure food safety and prevent foodborne illnesses. Unsafe temperatures generally allow for the rapid growth of pathogens, such as bacteria and viruses, which can lead to food poisoning. Once food has entered the temperature danger zone (typically between 41°F and 135°F), it can become unsafe for consumption in as little as two hours.

Reheating food does not eliminate all types of harmful bacteria or the toxins that they may produce. Similarly, cooking food thoroughly can kill some pathogens but may not be sufficient in cases where toxins are present. Refreezing items that have already been in unsafe conditions may also allow harmful bacteria to remain viable. Therefore, the best practice is to discard any food that has been stored improperly to ensure the health and safety of consumers.