Generally, above 60℃, most bacteria cannot survive, while below 4℃, the proliferation of bacteria is obviously slow. If you choose to cool the hot dish and then put it in the refrigerator, when the food is cooled to 60℃, the bacteria will start to multiply, and the longer it is kept at room temperature, the more bacteria will multiply.

The World Health Organization recommends that cooked food should not be stored for more than 2 hours at room temperature, and all cooked food should be refrigerated in time.

Therefore, the shorter the time before food enters the refrigerator, the better. One more minute at room temperature is more dangerous.