For how long should non veg food be kept in the lunch box?

Non-veg food items often enter the danger zone when they are packed in lunch boxes and left at room temperature for several hours. This is especially worrying during hot climates or summer months when room temperatures can easily exceed 20 °C (68 °F).

In such conditions, bacteria like Salmonella and Staphylococcus aureus can spread rapidly in cooked chicken or meat, leading to a high risk of food poisoning.

Raw or undercooked meat: These may contain bacteria (Campylobacter, Salmonella, Staphylococcus aureus) that grow rapidly if not stored properly.

Seafood: Fish, shrimp and other seafood spoil quickly at room temperature and are best avoided unless they can be kept cold.

Dairy-based sauces: Meats or poultry cooked in creamy or dairy-based sauces (like butter chicken or creamy pasta) tend to spoil more quickly due to the perishable nature of dairy.