{"id":3651,"date":"2021-09-05T20:33:00","date_gmt":"2021-09-05T20:33:00","guid":{"rendered":"https:\/\/onepotdishrecipe.com\/?p=3651"},"modified":"2022-02-19T21:10:12","modified_gmt":"2022-02-19T21:10:12","slug":"how-to-know-if-hummus-that-was-left-out-is-still-safe-to-eat","status":"publish","type":"post","link":"https:\/\/onepotdishrecipe.com\/how-to-know-if-hummus-that-was-left-out-is-still-safe-to-eat\/","title":{"rendered":"How To Know If Hummus That Was Left Out is Still Safe to Eat"},"content":{"rendered":"\n

<\/span>What Is The Danger Zone Of Hummus?<\/strong><\/span><\/h3>\n\n\n\n

Cross-contamination is one of the common dangers of hummus. This is the transfer and movement of harmful bacteria from a person or object to the hummus. Molds, toxins, and contaminants are the common pathogens found in hummus.<\/p>\n\n\n\n

According to the U.S Department of Agriculture (USDA) Food and Safety Inspection Service, temperatures between 40\u00b0-140\u00b0 F are the perfect conditions for the rapid growth of bacteria. Meaning, a container of hummus should be kept at the right temperature and stored in a refrigerator, or keep it hot if it is going to be served over a long period of time to prevent the growth of bacteria.<\/p>\n\n\n\n

See How Long can Raw chicken Sit Out<\/a> of the Fridge?<\/p>\n\n\n\n

Commercially made and pasteurized hummus can be safe for 4 hours in a clean environment at a moderately cool temperature. Just make sure that it doesn’t go beyond 90\u00b0 F or above since the higher the temperature the more chances of bacterial growth according to the USDA.<\/p>\n\n\n\n

But how do bacteria get into the hummus? The experts say that there are thousands of bacteria present in our environment. The most common bacteria are the pathogens, which are microorganisms that cause disease. When certain pathogens get into the hummus, they can cause food-borne infection symptoms such as diarrhea, vomiting, and more. Infants, children, the elderly, pregnant women, and people with weak immune systems are the most vulnerable from this. But not all bacteria cause disease and they may be used beneficially. especially in yogurt and cheese.<\/p>

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