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The Federal Food Safety department advises that yogurt held in temperatures above 40 degrees Fahrenheit should be discarded after 2 hours. Other dairy products such as milk, cream, sour cream, buttermilk, evaporated milk... More »

www.reference.com Food Food Storage Food Spoilage

Yogurt is safe to eat after being unrefrigerated for 24 hours or less. The most common way in which unrefrigerated yogurt goes bad before its "best before" date is the formation of mold on the surface. More »

www.reference.com Food Food Storage Food Spoilage

Yogurt remains safe to eat unrefrigerated for 4 to 6 hours. The processes used to create this dairy product increase the acidity of milk which also helps to prevent spoilage. More »

www.reference.com Food Food Storage Food Spoilage
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When left at temperatures of 40 degrees Fahrenheit or more, cooked lobster only stays fresh for about 2 hours. At temperatures of 90 degrees Fahrenheit or higher, cooked lobster only keeps for 1 hour. Cooked lobster stay... More »

www.reference.com Food Food Storage Food Spoilage

Mayonnaise should not be left to sit out at temperatures above 50 degrees Fahrenheit for more than 8 hours. After 8 hours, eating mayo can pose a threat of food borne illness. More »

www.reference.com Food Food Storage Food Spoilage

Sour cream should not sit out for longer than four hours in temperatures over 40 degrees Fahrenheit. Sour cream that has been left at room temperature for longer than the recommended amount of time should not be consumed... More »

www.reference.com Food Food Storage Food Spoilage

According to the USDA, discard raw meat if it spends more than two hours above 40 degrees Fahrenheit. Even short exposures to room temperature can cause bacterial growth, so refrigerate meat promptly. More »

www.reference.com Food Food Storage Food Spoilage