How long is your food actually good to eat?

Have you ever asked yourself: "Can I still eat this or should I dispose of it?" You're not alone! Many foods still look good and smell inconspicuous - but can still be a real danger.

The invisible danger: when does food really go bad?

Food can already be harmful to health if it has been in the so-called danger zonefor too long . This is between 4.5 and 60 degrees Celsius - the perfect temperature range for bacteria to multiply explosively. This is precisely why the recommended fridge temperature is usually around 2 to 4 degrees Celsius: it stops bacterial growth and keeps food safe for longer.

The 2 golden rules to avoid food poisoning

So that you can enjoy your food without worrying, you should know these two simple but crucial rules:

1. The two-hour rule: perishable foods such as meat, dairy products or cooked food should not be left unrefrigerated at room temperature for more than two hours. After that, the risk increases rapidly.

2. The one-hour rule: If it is hotter than 32 degrees Celsius outside , the time window is drastically shortened: many foods are potentially dangerous after just one hour. So don't leave groceries in a hot car or leave leftovers on the barbecue in the sun!

Looks good? Smells normal? Don't be fooled!

The problem with pathogens such as salmonella or E. coli is that they don't always change the taste, smell or appearance of food. Your food can therefore appear completely harmless - and still cause gastrointestinal problems or even serious infections.

If in doubt: throw it away!

Nobody likes to throw food away, but if you're unsure, it's better to be safe than sorry. Food poisoning can have unpleasant or even dangerous consequences. So, if in doubt, throw it away.

Sources:

• Federal Institute for Risk Assessment (BfR)

• Robert Koch Institute (RKI)

• German Society for Nutrition (DGE)