I left the meat out for 90 minutes to cool its still warm can i place it in fridge?

According to the Food safety and Inspection service (FSIS) of the United States Department of Agriculture (USDA), perishable foods, including meat, should not be left at room temperature for more than two hours (one hour if the temperature exceeds 90°F).

Meat that has been left out for longer than two hours can enter the `danger zone` a term used to describe the temperature range between 40°F and 140°F, where bacteria grow rapidly. Harmful bacteria can double in population in as little as 20 minutes within this temperature range.

Leaving the meat out for 90 minutes means it has been in the danger zone for a while, and it is not recommended to place it in the fridge at that point.

Consuming meat that has been left out at room temperature for an extended period can lead to foodborne illnesses, such as Salmonella or E. coli infection, which can cause symptoms like vomiting, diarrhea, abdominal cramps, and fever.

To ensure food safety, it is crucial to follow proper cooling methods. The best way to cool cooked meat is to divide it into small pieces and place it in shallow containers to increase surface area and speed up the cooling process.

You can also use an ice-water bath to cool the meat more rapidly. Place the cooked meat in a leak-proof plastic bag and submerge it in a bowl filled with ice and cold water. Stir the meat occasionally to distribute the coolness.

Once the meat is cooled to an internal temperature of 70°F or below, you can store it in the refrigerator for up to three days. Remember to use a food thermometer to ensure the meat has reached the safe temperature before refrigerating.

Proper food handling practices and adherence to safe cooling guidelines are essential in preventing the growth of harmful bacteria and reducing the risk of foodborne illnesses.