Hello, I'm Dr. Emily Carter, a food safety specialist with over 15 years of experience in the field. I've dedicated my career to helping people understand the importance of safe food handling practices, particularly when it comes to **potentially hazardous foods like raw chicken**.

It's crucial to understand that raw chicken is a highly perishable food, meaning it can spoil quickly at room temperature. The danger zone for bacterial growth is between 40°F and 140°F, and raw chicken left at room temperature can fall within this zone very rapidly.

**The actual time it takes for raw chicken to go bad at room temperature is not a fixed number, but rather a range that can vary depending on several factors:**

* The initial temperature of the chicken: Chicken that was already slightly warm before being left out at room temperature will spoil faster than chilled chicken.
* The ambient temperature: A hotter room will lead to faster bacterial growth.
* The size and cut of the chicken: Smaller pieces of chicken will spoil faster than larger pieces.
* The packaging: Chicken exposed to air will spoil faster than chicken in sealed packaging.

**However, as a general rule of thumb, it's recommended to keep raw chicken refrigerated at 40°F or below and to never leave it out at room temperature for more than two hours.** This is because **harmful bacteria like Salmonella and Campylobacter can multiply rapidly at room temperature**, leading to food poisoning.

**Here's a breakdown of what can happen to raw chicken at room temperature over time:**

Within 2 hours:
* Bacteria start to multiply: Although not visible, bacteria start to proliferate on the surface of the chicken.
* No visible signs of spoilage: The chicken may still appear fresh and safe to eat, but the presence of bacteria is already increasing.

After 2 hours:
* Bacteria continue to multiply rapidly: The number of bacteria increases exponentially, especially in warmer environments.
* Possible changes in smell and texture: The chicken may start to develop a slightly sour or unpleasant odor. Its texture may become slightly slimy.

After 4 hours:
* Significant bacterial growth: The chicken is now likely contaminated with high levels of bacteria.
* Visible signs of spoilage: The chicken will likely have a strong foul odor, a slimy texture, and may have a discoloration.

After 6 hours:
* Dangerously high levels of bacteria: The chicken is considered extremely unsafe for consumption.
* Obvious signs of spoilage: The chicken will have a strong, putrid odor, a slimy and discolored appearance, and may even have signs of mold.

**It's crucial to note that even if the chicken doesn't show any visible signs of spoilage, it may still be contaminated with harmful bacteria.** This is why it's crucial to never take risks with raw chicken and always follow safe handling practices.

Here are some key takeaways to remember:

* **Never leave raw chicken at room temperature for more than 2 hours.**
* **Refrigerate raw chicken immediately after purchasing or preparing it.**
* **Always cook chicken thoroughly to an internal temperature of 165°F.**
* **Wash your hands thoroughly with soap and water after handling raw chicken.**
* **Don't cross-contaminate other foods by using separate cutting boards and utensils for raw chicken.**

**By following these simple steps, you can significantly reduce the risk of foodborne illness and ensure the safety of your meals.**
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Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food (like chicken and other meats) should be tossed if left out at room temperature more than two hours (much less if in a warm room).read more >>