Can pork be left out for 3 hours before cooking?

The USDA recommends that you refrigerate raw meat within 2 hours (1 hour in temperatures above 90°F). This is because bacteria can grow rapidly in the "danger zone" between 40°F and 140°F.

Leaving pork out for 3 hours puts it well within the danger zone, significantly increasing the risk of foodborne illness.

Here's why you should always refrigerate raw meat promptly:

* Bacterial growth: Bacteria multiply quickly at room temperature.

* Food poisoning: Consuming undercooked or contaminated pork can lead to food poisoning, with symptoms like nausea, vomiting, diarrhea, and fever.

* Spoilage: Pork can become spoiled and unsafe to eat if left out for extended periods.

Always prioritize food safety and refrigerate raw meat promptly to prevent potential health risks.