What is the consequence of not discarding food that has been in the danger zone for too long?

The consequence of not discarding food that has been in the danger zone for too long is an increased risk of foodborne illness. The danger zone refers to the temperatures between 41°F and 135°F, where bacteria can grow rapidly. When food is held in this temperature range for an extended period, pathogenic bacteria can multiply to levels that pose a significant risk to health. Consuming food contaminated with these pathogens can lead to foodborne illnesses, which can range from mild gastroenteritis to severe, life-threatening infections.

While food may still visually appear safe or maintain some flavor or quality for a brief time in the danger zone, the presence and growth of harmful microorganisms render it unsafe for consumption. Discarding food that has been improperly held eliminates the risk of illness, emphasizing the importance of proper food storage and temperature control in food safety practices.