Milk can sit out at room temperature for up to two hours, according to the USDA.
Leaving milk unrefrigerated for extended periods allows harmful bacteria to multiply, potentially leading to foodborne illnesses. The USDA recommends discarding milk that has been left at temperatures between 40°F and 140°F for longer than two hours. This is because these temperatures create an ideal environment for the rapid growth of pathogenic microorganisms.
Here's a breakdown:
- Two-Hour Rule: Milk can safely sit out for a maximum of two hours at room temperature (around 70°F or 21°C).
- One-Hour Rule: If the ambient temperature is 90°F (32°C) or higher, the safe time is reduced to one hour. This is especially important during summer months or in warmer climates.
- Temperature Danger Zone: Bacteria thrive between 40°F (4°C) and 140°F (60°C), so it’s crucial to keep milk refrigerated to slow bacterial growth.
Why is this important?
Consuming milk that has been left out too long can result in food poisoning. Symptoms of food poisoning can include stomach cramps, vomiting, diarrhea, and fever. Children, pregnant women, older adults, and individuals with weakened immune systems are more susceptible to severe illness from foodborne pathogens.
Tips to Keep Milk Safe:
- Refrigerate Immediately: Always refrigerate milk as soon as possible after purchase and use.
- Check the Temperature: Ensure your refrigerator is set to 40°F (4°C) or below.
- Store Properly: Store milk in its original container and keep it towards the back of the refrigerator, where it's coldest.
- When in Doubt, Throw it Out: If you are unsure how long milk has been left out, it is best to discard it to avoid potential health risks.
