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:
Situation Safe time at room temperature*
Cooked meat (including chicken) Up to 2 hours maximum before refrigerating.
If the ambient temperature is high (> ~90°F / 32°C) Only 1 hour maximum outdoors.
“Room temperature” here refers to what is felt in many kitchens or indoor environments: moderate, not super hot.
Once this safety period has expired, the meat should be dumped, even if it smells or looks good. Appearance and odor are unreliable indicators of bacterial contamination.
