30/07/2026
⚠️ A food safety tip everyone who cooks should know!
You finish cooking and leave the “tabkha” on the counter… but how long is too long? 🍲
🦠 Many bacteria that cause food poisoning (like E. coli and Staphylococcus aureus) grow between 4°C and 60°C.
This temperature range is called the “Danger Zone.”
Inside this zone, bacteria can double every 20 minutes.
So after just 2 hours, your food might already become unsafe to eat even if the smell, taste, and appearance still seem normal.
Why does this happen?
Cooked food is rich in water and protein, which makes it a perfect environment for bacteria to grow.
✔️ Safe kitchen rule:
• Refrigerate cooked food within 2 hours maximum
• In hot weather, refrigerate within 1 hour
❗ After 4 hours at room temperature, the food is considered no longer safe to eat.
Sometimes the most important nutrition advice isn’t only what to eat…
It’s also how to store it safely.
Save this tip for your next meal!🩵💙
— Nutriline
