The general guideline for safely leaving cooked ground beef out at room temperature is no longer than 2 hours. After that, the risk of bacterial growth increases significantly, and the food may no longer be safe to eat.
When cooked food is left at temperatures between 40°F (4°C) and 140°F (60°C), known as the "danger zone," bacteria can multiply rapidly, potentially leading to foodborne illnesses. To prevent this, it's essential to refrigerate cooked ground beef promptly.
If the ambient temperature is particularly warm (above 90°F or 32°C), the safe time for leaving cooked food out is reduced to 1 hour.
To ensure food safety, it's best to refrigerate cooked ground beef as soon as possible after it's done cooking. Divide the cooked meat into shallow containers to speed up the cooling process and place them in the refrigerator within the recommended time frame. This way, you can minimize the risk of foodborne illnesses and enjoy your food safely.