As a food safety expert, I can tell you that the safety of yogurt when left unrefrigerated depends on several factors, including the initial temperature of the yogurt, the ambient temperature, and the length of time it is left out.

Yogurt is a perishable food item that is typically stored in the refrigerator at temperatures between 35°F and 45°F (2°C and 7°C). When yogurt is taken out of the refrigerator, it begins to warm up, and this can accelerate the growth of bacteria, including the potential for harmful pathogens.

Under ideal conditions, yogurt can be safely left out for a short period of time, typically not more than a couple of hours. However, this timeframe can vary greatly depending on the specific conditions. For instance, yogurt left out at room temperature (around 70°F or 21°C) may only be safe for about two hours before it becomes a risk to consume. At higher temperatures, this time frame is significantly reduced.

It's important to note that the risk of foodborne illness increases the longer yogurt is left unrefrigerated. Yogurt contains active bacterial cultures that can continue to multiply even at room temperature, which can lead to changes in texture, flavor, and potentially the growth of harmful bacteria.

To ensure safety, it's best to consume yogurt within two hours if it has been removed from refrigeration. If you're unsure about the safety of the yogurt or if it has been left out for several hours, it's better to err on the side of caution and discard it.

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Keep yogurt refrigerated after you bring it home from the store, and do not leave it at room temperature for longer than two hours or one hour if the temperature is 90 degrees F or above. If left unrefrigerated longer, bacteria can start to grow.read more >>