How long can you keep creme fraiche out of the fridge before it gets spoiled


In most cases, you would have about 2 hours of time in the "danger zone" before the food should be considered irretrievably unsafe.... obviously this was not the case for you. If the ambient temperature is especially high, or the product was close to turning anyway, you might get less time.

  • The day was very cold - degrees with snow flakes.Thanks for the answer. – Priscilla Mar 18 '13 at 21:40
  • the FDA link, fwiw – zanlok Mar 18 '13 at 21:52
  • 2
    It might go sour before it actually gets unsafe in terms of bacteria. 2 hours is just the margin for safety. It's generally the "good" bacteria that cause sourness in cultured products (i.e. the culture) but then again, if it's sour, why eat it even if it's still safe... – Aaronut Mar 18 '13 at 23:53

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