Leaving cooked chicken out for more than two hours, whether it is covered or not, is not safe.
Chicken — whether raw or cooked — that exceeds the two- or one-hour rule becomes unsafe and must be tossed. Chicken, whether cooked or raw, should not sit out at room temperature for more than two hours, or one hour if the temperature is above 90ºF.
Two hours is the limit for keeping food safe outside the refrigerator or freezer; one hour if the outside temperature is 90 °F ( 32.2 °C) or above.
If you must use aluminum to store food, limit it to short periods (no more than two days). Avoid wrapping hot or warm foods directly in foil. Instead, let food cool to room temperature or refrigerate quickly.
According to food safety guidelines, cooked chicken should not be left out at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), this time is reduced to just 1 hour. Leaving cooked chicken out for 4 hours increases the risk of bacterial growth, which can lead to foodborne illness.
Chicken should not be left out of the refrigerator for more than two hours, and only one hour if the room temperature exceeds 90°F. The temperature range between 40-140°F is considered the “danger zone” for bacterial growth on chicken, which can lead to serious illness.
Myth: Washing or rinsing raw chicken or turkey before cooking removes harmful bacteria. Fact: Thoroughly cooking chicken and turkey to 165°F is the best way to kill harmful bacteria such as Campylobacter and Salmonella.
Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.
One of the most common concerns about using aluminum foil is whether it can leach into food when heated at high temperatures. Aluminum foil can be safe when used at temperatures below 400-450°F (200-230°C). However, when these temperatures are exceeded, the risk of aluminum leaching into food increases.
Clean aluminum foil and pie plates can be recycled at home, too; however, if food is baked on, it's best to throw it in the trash.
Aluminum foil can last for a long time if stored properly. If kept in a cool, dry place, it can last up to two years. However, if it is exposed to high temperatures or moisture, it can deteriorate much more quickly. It is important to keep aluminum foil away from heat and moisture to extend its shelf life.
Bacteria thrive in temperatures between 40 and 140 degrees and can double every 20 minutes in that “danger zone.” Based on that growth, scientists pinpointed two hours to be the maximum amount of time consumers can safely leave perishable food at room temperature.
A good rule of thumb is that any thick cut of meat, such as pork chops or lamb shoulder, should rest for 10-15 minutes. Large cuts of meat, such as roast chicken or lamb roast, need more resting time. Let the meat rest for 15-30 minutes, depending on the cooking time and the size of the roast.
TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal.
Fresh, whole chicken or chicken parts will last for 1 to 2 days when stored in the refrigerator, according to FDA guidelines. “Once you cook chicken or chicken dishes, your food should not sit out at room temperature for over 2 hours—or over 1 hour if the temperature is 90 degrees F or above,” Amidor says.
The danger zone for food is between 40F and 140F. Food left in the danger zone for more than 2 hours should not be consumed. Bacteria can double every 20 minutes at these temperatures. So if there was any bacterial contamination in the wrap you will probably get sick, normally within 6 to 12hrs after eating it.
Although it was initially believed to primarily affect the nervous system and bones, aluminum toxicity is now known to impact the cardiac, pulmonary, reproductive, gastrointestinal, and hematological systems. Symptoms include anemia, pulmonary fibrosis, and decreased bone density.
Depending on the food, this can keep things nice and toasty for anywhere from 30 minutes to 2 hours. If you don't have thick tin foil, wrap multiple layers of regular tin foil instead. Not only does this method trap steam, but it'll also reflect heat back as well.
Can Reynolds Wrap® Non-Stick Foil be used on the grill? Yes, Reynolds Wrap® Non-Stick Aluminum Foil can take the high heat of the grill as well as the low temperatures of the freezer. It is safe at any temperature ranging from -40° F to 650° F.
Leaving cooked chicken out for more than two hours, whether it is covered or not, is not safe.
The tented chicken stayed warm for 14 minutes longer than the uncovered chicken, while the tightly wrapped chicken stayed warm for another 27 minutes on top of that. Even if not covering your chicken at all, if being rested in a relatively warm kitchen, it will stay warm for up to an hour before carving.
Staphylococcus aureus
aureus is allowed to grow in foods, it can produce a toxin that causes illness. Although cooking destroys the bacteria, the toxin produced is heat stable and may not be destroyed.
E. coli is a common bacteria, but consuming certain strains of the pathogen can make you seriously ill or even kill you. Heating food to about 160°F can kill E. coli, but experts say if you suspect a food may be contaminated, you should throw it away.
How Long Can Raw Chicken Sit Out? According to the United States Department of Agriculture (USDA), raw chicken should not be left out at room temperature for more than two hours. If the temperature in the room is above 90°F (32°C), then the time limit decreases to just one hour.