I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours between breakfast and lunch, but some foods are considered unsafe to store at room temp even after preparation (like mayo-containing potato salad).
If I cook fish in the morning, let it cool, and pack it in my lunch, do I need an ice pack in my lunch or will it still be safe to eat 4-5 hours later when kept at room temperature?
Best Answer
Play it safe.
It has been said:
I happen to disagree with this advice, personally. While it may be OK, is this something worth trying to find out?
Here is an excerpt from an FDA research paper about pathogenic bacteria in food handling
Think of a real-world example, say a soda can. You get the can out of the machine at a temperature around 35°F-40°C, which is refrigeration temperature. You set it naked (i.e., no "can cushy") on a table and just leave it there. Within 1-1.5 hours or so, it will be very close to room temperature, which on average is about 70°F to 73°F. That's when your fish will begin growing bacteria more rapidly, which it would continue to do until you are ready to eat it.
TL;DR
At the very least put and ice pack or other method of absorbing heat inside your lunchbox. Always play it safe when it comes to pathogens.