What should be done with food that has been left out at room temperature for more than 2 hours?

Food that has been left out at room temperature for more than 2 hours should be thrown away to prevent foodborne illness. This guideline is based on food safety standards which indicate that perishable foods can enter the "danger zone"—temperatures between 40°F and 140°F—where bacteria can multiply rapidly. The risk increases significantly after 2 hours, making it unsafe for consumption.

Refrigerating the food at this stage does not adequately remove the risk, as harmful bacteria may already be present. Simply heating the food does not guarantee safety either, since some bacteria produce toxins that are not destroyed by cooking. Serving the food after checking for off-odors is also not a safe practice, as visual inspections and smells cannot reliably indicate the presence of pathogens.

Therefore, throwing the food away is the best course of action to ensure safety and prevent potential foodborne illnesses.