What should be done with food that has been left out in the danger zone for more than 2 hours?

Food that has been left out in the danger zone for more than 2 hours should indeed be thrown away because this time frame allows for the significant growth of harmful bacteria. The "danger zone" refers to a temperature range, typically between 40°F (4°C) and 140°F (60°C), where bacteria can multiply rapidly.

Once food has been exposed to these temperatures for an extended period, even reheating it may not effectively eliminate all bacteria or toxins that may have developed. Specifically, some bacteria can produce toxins that are heat-stable, meaning they won't be destroyed by cooking or reheating. Therefore, throwing away the food is the safest way to prevent potential foodborne illness. This practice underscores the importance of adhering to safe food handling guidelines to ensure health and safety.