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I left the potato soup out last night, is it still safe to eat?

I made a big pot of potato soup last night and forgot and left it on the counter, probably about 8 hrs. It has cream cheese in it and chicken stock, no milk. is it still safe to eat?

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  1. I don't know. I do know that I would eat it.

    1 Reply
      1. Dairy at room temperature overnight? Out it goes.

        1. How cold is your home? My house ranges around 55-60 at night so I would eat it no problem.

          15 Replies
          1. re: foodieX2

            My thought too. "Room temperature" covers a lot of ground. I probably would eat it if you live in cold climate and turn your heat down at night to 60 or less -- not if room temp were 72 though.

            1. re: foodieX2

              If your fridge is up that high you'd better fix it. That is not a safe temperature for cold food. Th at is right in the danger zone. Cold foods need to be kept below 41 degrees.

                1. re: foodieX2

                  Yes, got it. But its not safe for food.

                  1. re: wincountrygirl

                    How is it not "not safe for food"?

                    Do you mean not safe for food storage?

                    How long would you have left the soup on the counter before deeming it spoiled?

                    1. re: foodieX2

                      Good grief. Read anything about food safety and they will tell you that the danger zone is 41 degrees up to about 140 if left out too long. And too long for them is over two hours. I do leave things out longer - I take the chance but dairy and chicken stock overnight, nope.

                2. re: wincountrygirl

                  I think foodieX2 was talking about the temperature of his house, not his refrigerator. I won't set my house below 41 degree. :)

                3. re: foodieX2

                  ...and that makes it safe to introduce it to your GI tract ?!

                  1. re: 3MTA3

                    Yup, I would have no problem if I left that soup out on my counter by accident. I live in New England and the temp in my kitchen hovers between 55-60 overnight, usually closer to 55. If it was covered and passed the smell test I would happily tuck it in the fridge and serve it later in the day.

                    YMMV

                    1. re: foodieX2

                      I don't have exactly the same situation as foodieX2, but I have the following. I bring leftover food from home. I go to work around 9 and eat around 12-1. So, I leave my lunch box/container in my office at room temperature for 3-4 hours. I have been doing this for every weekdays since graduate school, so that ~15 years of practice and I have not gotten sick.

                      I have, however, gotten food poison twice, but both has to do with foods from restaurants/vendors.

                      P.S.: I meant to reply to 3MTA3

                      1. re: Chemicalkinetics

                        While I know food poisoning sucks (try having dysentery!) I just don't understand the fear people have on sites likes these.

                        While I don't intentionally leave food out on the counter, accidents happen. I know my own hygiene and my food conditions which sometimes are not ideal, LOL. So I am so not "in doubt".

                        I also do what you do. I pack a lunch 5 days a week and it sits in my lunch box from about 7:00am until about 12:30 pm. I bring everything from soups/stews to sandwiches with mayo (yes mayo) to leftover take out chinese. I am have been working at the same company for almost 18 years and have never gotten sick off my own food.

                        I also have an unheated mudroom which to me is an ideal place to store cooked foods that don't fit in my fridge, to put hot foods to cool down or to stores veggies/fruits etc.

                        Davonne- if YOU are in doubt by all means throw it out. I would still recommend you follow some of the very good advice on here by determining the conditions it was left, to smell it, especially after stirring, etc etc. Good luck and will you share the recipe??

                        1. re: Chemicalkinetics

                          Yes, it's time and temperature where the danger lies. You can leave food out for a certain amount of time above 41, but it's how long it stays there that is the issue. Overnight is way too long. And, you don't necessarily smell bad food. I've eaten bad mayo - it had no off taste or smell but boy was I sick!

                          1. re: Chemicalkinetics

                            I know, I know. Millions have been doing it for thousands of years (read: Brown bagging it or Pot luck dinners). As a food wise (adult), we have to take a responsible approach in our risk taking. Something we wouldn't mind eating when we were younger, may have catastrophic consequences today. I had salmonella poisoning 25 yrs.ago that put me down 4-5 days. I would rather not imagine going through that again in my 50's (missing work, bills....and the sheer trauma on my body)...yeah yeah...whatever doesn't kill you....

                            1. re: 3MTA3

                              Agreed! I also had salmonella - not fun!

                              1. re: 3MTA3

                                I think you have a very good point, so do foodieX2 as well. I would say most likely the leftover food is fine, especially if it is covered. However, there is always a chance that food goes bad, and that chance increases significantly at lurkwarm temperature (right around human body's temperature) and by duration. The original poster will have to decide if it is worth the risk.

                      2. I cannot be sure, like Kengk. However, I will judge based on a few things. First, does it smell or taste funny? If so, dump it. Now, assuming it smells and tastes perfectly fine, then I would ask the following questions. Was kitchen temperature cold? Was the lid on the pot? If the room was relatively cold and the lid was on the whole time, then you are likely to be fine. If not, then you increase your risk.

                        Now, finally, assuming that we do think everything look good, I will advise you to bring the soup up to a boil for a couple of minutes again -- just to kill off any bacteria.

                        2 Replies
                        1. re: Chemicalkinetics

                          Agree. Your advice was more detailed than mine. Only other caveat is I would not serve it to anyone who might be immune- compromised, whether because of age, drug therapy, etc.

                          1. re: masha

                            <I would not serve it to anyone who might be immune- compromised>

                            Excellent point. Thank you for including this. Some people can take the risk, and others should not.