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Safe to eat yogurt left out at room temperature?

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  • ios94 Mar 24, 2012 07:45 AM
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Is it safe? I left out a half eaten container by accident for 16 hours, should I toss it out?

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  1. I would toss it out. Obviously, it may be fine, but it may not. Considered that it is opened and it is left out for 16 hours at room temperature. It could have easily gone bad.

    1. I let it drain in the sink for longer than that to make yogurt "cheese". Just line a colander with coffee filters. 4 hours yields Greek yogurt. Obviously using the plain yogurt.

      1 Reply
      1. re: INDIANRIVERFL

        Yah, I'm leaning on tossing it just to be on the safe side.

      2. I'd eat it. But then tossing half a neglected yogurt snack isn't the definition of waste, either.

        1. I guess to answer that question..you need to ask yourself the following question "Do I feel lucky?"

          Because..in this case..luck has a lot to do with whether or not you become painfully ill after consuming a perishable product that's been left out for 16 hours.
          Generally perishable products can be left at room temperature for up to 4 hours. After 4 hours, bacteria starts to grow..and not the friendly kind. The longer it's out..the more bacteria. Different people are affected by different levels. Anyhow..I think you get my drift.
          I am a bit of a germ phobe and would not take the chance.

          3 Replies
          1. re: BlueMagic

            "you need to ask yourself the following question "Do I feel lucky?""

            Ha ha ha. That sounds like something from a Western movie.

            1. re: Chemicalkinetics

              It's from Dirty Harry: "Well, do you feel Lucky. Well do ya, Punk"

              1. re: arktos

                Oh yes. Of course. Cool.

                http://www.youtube.com/watch?v=u0-oin...

          2. It's my understanding that a live active culture yogurt will kill off and crowd out any bad bacteria that tries to infest it's 'turf', so to speak. As for a pasturized yogurt, it's probably open to growth by pathogenic bacteria.I wouldn't trust it.

            1. If it's active yoghurt I'd eat it - I frequently have to ferment it for more than 48 hours in chilly weather. It'll be pretty strong tasting as it keeps fermenting, though. If there's no active culture, then I'm not sure.