Is it safe to eat leftover chicken? What you need to understand

It’s occured to us all: craving a late-night snack only to seek leftover chicken or beef from dinner. But before you begin, it’s worth asking yourself: Is it safe?

Understanding the “Danger Zone”

The “danger zone” refers to the temperature range between 40°F (4°C) and 140°F (60°C).
In this range, bacteria such as Salmonella, E. coli and Staphylococcus aureus can multiply very rapidly, doubling their numbers every ~20 minutes under good conditions.
Therefore, when cooked meat remains in this area for too long, it becomes increasingly risky.

Chicken: a breeding ground for bacteria

Chicken is especially dangerous because:

Poultry often anchorages bacteria that demand higher cooking temperatures to remove.
Even after cooking, contamination (from air, utensils, surfaces) can reacquaint bacteria.
Some bacteria or their toxins are not damaged simply by reheating. Once they proliferate, they can create heat-stable toxins.

How long is “too long”?

Below are standard food safety guidelines: