No. Food that contains dairy is a quick breeding ground for bacteria to grow. Foods that are kept in the danger zone 41 degrees to 140 degrees will begin to grow bacteria in as little as 1 1/2 hours. Best to throw it away... You will be happy you did.
No. Cooked vegetables should be treated as any other potentially hazardous food and should be stored refrigerated.
To prevent cream (as in cream from milk) from causing foodborne illness, the cream should be pasteurized, stored refrigerated and used before it spoils. Most products using cream as an ingredient should probably be refrigerated, too.
As long as the food was kept properly refrigerated and refrigerated soon after cooling it should be fine. After 3 days even refrigerated it should be discarded.
Peeling a potato removes the protective skin and then bacteria can get on the cooked potato, which is carbs, which is sugar, a food source for bacteria.
Most any cooked food will keep in the refrigerator for about 3-4 days.
Cooked food should not be left out at room temperature for more than 2 hours. After this time, bacteria can start to grow and the food may no longer be safe to eat. It is important to refrigerate or discard cooked food promptly to prevent foodborne illness.
Unless the ambient temperature in the room was very high it should be safe.
If food that should have been refrigerated was left out at room temperature overnight, it should be discarded.
In theory the time is depends on a number of factors including the air temperature at the time, how cold the food was when refrigeration failed. In practice food that may have been thawed (un refrigerated) is usually thrown out rather than take the chance of food poisoning that may or may not happen if the food is cooked.
Consuming unopened cream cheese that has not been refrigerated can pose a risk of foodborne illness due to the potential growth of harmful bacteria such as Listeria or Salmonella. It is important to refrigerate perishable foods like cream cheese to prevent bacterial growth and ensure food safety.
You could die. If not die you may require hospitalization. Food poisoning is serious.
Three or four days is a safe amount of time to keep food as long as it is refrigerated.