AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I made a pot of chili that I had left out on the counter to cool, and forgot to put in in the fridge overnight. It sat covered on the counter in an air conditioned kitchen for about 12 hours. It contains ground meat. Do you think it is safe to eat?
Answer Hi Susan,
The recommendation is to not consume potentially hazardous foods such as chili that have been at room temperature more than 2 hours. Harmful bacteria can grow during this time period and you'd never know it by the taste, look or smell.
Since we do not currently have a way of testing food to know if it is still safe, the recommendation is to not consume foods that have been in the danger zone (40 to 140 degrees F) for more than 2 hours.
