answersLogoWhite

0

Two hours is the maximum amount of time that a potentially hazardous food, like meat, should be allowed to be unrefrigerated. Less time is better. It depends to rotten or cold? if rotten then a few days if cold 20 to 30 minutes

User Avatar

Wiki User

15y ago

What else can I help you with?

Related Questions

Which has most calories mayo or cheese?

Mayo


What has the most calories mayo cheese slice ketchup?

Depends on the type of mayo an cheese but, likely the mayo. Ketchup's only fault is all of that sugar they put into it.


What are the ingredients used in a baloney and cheese sandwich?

bread,baloney,cheese,mayo


How is corn served?

in salads in a cob or grilled and with mayo and cheese


What does Austin mahone get on his subway sandwich?

Ham, American Cheese, and Mayo


How much is a 6 inch on white bread with turkey ham American cheese and mayo at Subway?

A 6-inch turkey, ham, and American cheese with mayo is 6 dollars at most Subway stores.


How many calories in a turkey and cheese and lettuce in a wrap with no dressing?

A grilled cheese sandwich would be more fattening because the turkey wrap is not fried.


Name something white in your refrigerator?

1. Milk 2. Eggs 3. Mayo 4. Baking Soda 5. Cream Cheese 6. Sour Cream


What is on a cheese burger with the works?

Mayo ketchup mustard lettuce tomato pickle and onion


What is something on a sandwich that might be slimy?

Mayo Tomato Pickle Jelly Meat Cheese Mustard


What is the best cheese for weight loss?

The Mayo Clinic Diet is a weight loss & lifestyle program that was designed by the experts at the Mayo Clinic. The purpose is to help you lose weight by teaching healthy eating and habits to develop and healthy lifestyle cutt.ly/bh5Vc4Q


How long will unopened mayonnaise keep unrefrigerated?

According to "The Association for Dresses and Sauces," commercially available mayonnaise can be left out of the refrigerator for a long time and still be safe. Apparently, the eggs used in commercial mayo are pasteurized, killing bacteria like Salmonella. Also, they say, commercial mayo is sufficiently acidic to be unfavorable to bacteria that may be introduced after opening the jar. I always assumed that Salmonella was the prime problem, but if you think about it, mayo sits on store shelves unrefrigerated for a long time, and there's no reason Salmonella couldn't grow then. TADS also says the reason refrigeration is recommended by the mayo jar is to preserve fresh taste.