How Long Can Cookout Food Sit Out?

Burgers hot off the grill. Your grandmother’s famous potato salad. Trays of cut-up fruit. Plates aren’t large enough to handle all the yummy food at summertime cookouts. Everything is so tasty.

But as good as all that food may be, if the spread has been sitting out, resist the urge to come back for seconds hours later or pack up leftovers, says registered dietitian Beth Czerwony, RD, LD.

The reason why can be summed up in two words: foodborne illness. Here’s what you need to know to leave your next cookout with good memories instead of intestinal distress.

Know the ‘danger zone’

A cookout may not seem like the setting to contemplate microbiology, but it’s essential to understand how long certain foods can sit out before they become hazardous material for your insides.

Bacteria grow rapidly on food left in the temperature “danger zone” between 40 degrees Fahrenheit (4 degrees Celsius) and 140 F (40 C). In fact, the bacteria count can double in as little as 20 minutes.

“It doesn’t take long for perishable food ― things like meat, dairy or mayo-based products ― to become a potential problem if it’s left out on a table,” says Czerwony.

Food safety experts say perishable food shouldn’t be eaten once it’s been unrefrigerated for more than two hours. If the temperature is above 90 F (32 C), perishable food becomes dicey to eat within an hour.

Serving strategies to keep food fresh

Nobody wants to throw out large amounts of food from a party. To keep the waste factor low, Czerwony offers these recommendations:

• Cook in small batches. It’s always tempting to fill the grill and cook everything at once. But if you do that, you may oversupply the buffet. “Try to cook just what you need at different times so food doesn’t sit out longer than necessary,” suggests Czerwony.
• Keep hot food hot. Warming trays or chafing dishes can extend the buffet life of cooked dishes. Plugged-in slow cookers also can keep food at a safe temperature.
• Keep cold food cold. Get ice ― and lots of it. Placing serving dishes of potato salad, pasta salad or coleslaw atop ice can slow bacteria growth and help the refrigerated foods stay good for longer.
• Use smaller serving bowls. Limit the food you set out at any one time, recommends Czerwony. Instead, keep your main supply in a hot or cold storage place (whichever applies) and plan to refill often. This will keep a fresher supply of eats on the serving table.
• Put dressings on the side. Bacteria grow better with moisture, so try to avoid pre-dressing food (such as salad). Instead, let your guests pour the dressing on before they eat the item.
• Avoid keeping food in direct sun. Find a shady spot for your food table so sunlight doesn’t accelerate spoiling.

Risks of eating food left out too long

Foodborne illness is as unpleasant as it sounds. Common symptoms include diarrhea, nausea, stomach pain, headache and an overall icky feeling, says Czerwony. This internal distress can hit hard and fast, too.

The U.S. Centers for Disease Control and Prevention (CDC) estimates that 48 million people in the United States get food poisoning every year. Extreme cases can lead to hospitalization or even death.

Should you save any cookout food for leftovers?

If you’re tempted to pack leftovers for later, look closely at any food before eating it. “Use your senses,” advises Czerwony. “If it doesn’t look right or smell right, it probably shouldn’t be on your plate.”

Overall, she offers three words of advice on what to do with prepared food left on the table at the end of a summer cookout: Throw it away.

“It’s not worth the risk,” she emphasizes. “Even if you’ve done a good job keeping the food warm enough or cool enough during the party, odds are there’s been bacteria growth. That’s just the reality.”

Bottom line? “Don’t take a chance on a leftover burger,” she says. “Leave it for the raccoons.”