Safety of Unrefrigerated Cream Cheese

Cream cheese shouldn't be left out at room temperature for too long.

Milk can spoil and cause illness if left out of the refrigerator for too long, and cream cheese is no different since it’s made with milk. Picnics, power outages and traveling can sometimes leave you wondering about the safety of unrefrigerated cream cheese. Follow a few precautions to avoid foodborne illness from unrefrigerated cream cheese.

Causes of Foodborne Illness

Cream cheese is made of pasteurized milk and cheese cultures and therefore is susceptible to becoming spoiled after being left out of the refrigerator even after just two hours. When the temperature of milk products falls within the range of 41 to 135 degrees Fahrenheit, the products are in the temperature “danger zone.” This is when foodborne pathogens begin to grow well. These pathogens, like viruses, bacteria, parasites and fungi, can lead to foodborne illnesses if ingested. Foodborne illness range in severity and can even cause death.

Government Recommendations

FoodSafety.gov, a website from the U.S. Department of Health & Human Services, recommends discarding cream cheese that is held above a temperature of 40 degrees Fahrenheit for more than two hours. If it's been out at room temperature less than two hours, immediately place the cream cheese in a refrigerator. If the power has gone out, the cream cheese should be safe in a closed refrigerator for no more than four hours. If the cream cheese was in a freezer during the power outage, check the internal temperature of the freezer. If it is below 40 degrees when the power comes back on, the cream cheese is safe. In hot weather, such as outside during a picnic, cream cheese should never sit out for more than one hour in 90-degree Fahrenheit heat.

Precautions

If you are traveling home with your cream cheese from the store, you should place it in the refrigerator immediately upon arriving home, especially on hot days. When barbecuing, keep a cooler stocked with ice and a thermometer for perishable items like cream cheese. When using uncooked cream cheese as frosting or filling, store the goods in the refrigerator and follow the government guidelines.

Signs of Illness

If you suspect your cream cheese has gone bad, do not attempt to taste it. Odor and appearance do not necessarily indicate pathogen growth. If you have already tasted it, you may be at risk for foodborne illness. Some signs of foodborne illness include nausea, vomiting, diarrhea and headache. If you suspect that you have a foodborne illness, you should consult a physician immediately.

References

• "ServSafe Coursebook: Fifth Edition"; National Restaurant Association; 2008
• FoodSafety.gov: Frozen Food and Power Outages: When to Save and When to Throw Out
• USDA Fact Sheets: Barbecue and Food Safety
• MedlinePlus: Foodborne Illness
• Kraft Foods: Philadelphia Cream Cheese