If the food was left in a "dangerous zone" temperature, ie between 40 and 140 ° F (4.4 and 60 ° C) for more than 2 hours, it should be discarded, even when it looks and smells all right. Bacteria are present everywhere: earth, air, water and the food we eat; and when they have nutrients (food), humidity and favorable temperatures will grow rapidly, increasing their number to a point where certain types of bacteria are capable of causing disease. Bacteria grow faster between 40 and 140 ° F (4.4 and 60 ° C), some can double in just 20 minutes. Some bacterial types produce toxins that are not destroyed by cooking. Pathogenic bacteria (those that cause disease) generally do not affect the taste, smell or appearance of food; in other words, it is impossible to determine if the food has not been handled correctly and could be dangerous when consumed. For example, it may be dangerous to eat the food left on the table, but they could smell and taste well. Never try foods to determine if they are broken (spoiled).