Throw out unsafe food:

• Throw away any food that has been exposed to a temperature of 40° F (4° C) or higher for 2 hours or more or that has an unusual odor, color, or texture. When in doubt, throw it out!
• Never taste food or rely on appearance or odor to determine its safety. Some foods may look and smell fine, but if they have been at room temperature too long, bacteria causing food-borne illnesses can start growing quickly. Some types of bacteria produce toxins that cannot be destroyed by cooking.
• If food in the freezer is colder than 40° F and has ice crystals on it, you can refreeze it.
• If you are not sure food is cold enough, take its temperature with a food thermometer.