When it comes to seafood or any perishable food item, it's crucial to follow proper food safety practices to avoid the risk of foodborne illness. Leaving seafood out at room temperature for an extended period, even if it's sealed in containers, can promote the growth of harmful bacteria and toxins.
While cooking food at a high temperature, such as 400°F (200°C), can kill some bacteria, it may not necessarily eliminate all potential pathogens or toxins that could have developed during the time the seafood was left out.
To ensure food safety, it is generally recommended to adhere to the following principles:
When in doubt, throw it out: If seafood has been left out at room temperature for an extended period or if you have concerns about its safety, it's generally better to err on the side of caution and discard it.
Practice proper storage: Perishable foods like seafood should be refrigerated promptly after cooking or purchasing to slow down the growth of bacteria. Leaving them out for more than two hours (or one hour in temperatures above 90°F/32°C) can increase the risk of bacterial contamination.
Use your senses: Even if food looks and smells fine, it's not a guarantee that it's safe to eat. If there is any doubt about the safety of the seafood, it's advisable to discard it.
To ensure proper food safety, it's always recommended to follow the guidelines provided by your local health authorities or consult with a food safety expert.