The food will spoil after a few hours of cooking

After cooking, food may start to spoil if left at room temperature for more than 2 hours, depending on factors such as temperature, humidity, and type of food.

Food is more prone to bacterial growth in high temperature environments. When the temperature exceeds 32 degrees Celsius in summer, cooked food may spoil after being left for 1-2 hours. Meat, eggs, dairy products, and other foods with high protein content spoil faster, while starchy foods spoil relatively slower. When there is an odor, discoloration, or stickiness on the surface of food, it is usually already spoiled.

Some foods can be stored for an extended period of time in low temperature environments, such as storing meals in the refrigerator for 1-2 days. But food that is repeatedly heated is more likely to spoil, so it is recommended to only heat the portion that needs to be consumed each time. Separating raw and cooked products and using clean utensils can also slow down the rate of spoilage.

To prevent gastrointestinal discomfort caused by food spoilage, it is recommended to consume the food as soon as possible after cooking, and promptly refrigerate any leftover food in the refrigerator. Before re consumption, it should be fully heated to a center temperature of over 70 degrees Celsius to avoid consuming food with obvious signs of spoilage. Daily attention to maintaining kitchen hygiene, regularly cleaning the refrigerator, and using plastic wrap or sealed boxes to preserve leftovers can effectively extend the shelf life of food.