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MPa, 3 min) ranch dressing during 2 wk of storage at 26 â¦C. Simi-. larly, no yeast colonies were recovered during the same storage pe-. riod from T. delbrueckii-inoculated dressing that was treated with. 400 or 600 MPa for 3 min; however, when ranch dressing was con-.
Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food (like chicken and other meats) should be tossed if left out at room temperature more than two hours (much less if in a warm room). For straightforward guidelines on food safety and handling, consult the USDA Web site. Next time you serve a buffet (or eat one elsewhere), bear this in mind.