What do you think? It is in water packed tubs and completely sealed.
What are you trying to achieve?
I want to eat it with garden tomatoes. It is supposed to be kept refrigerated. It isn't meat, and the seal wasn't broken, so I'm not too leary about trying it, but wondered if anyone knew more about the effect of non refrigeration on fresh mozza for 10 hours. Sorry that I wasn't more specific.
Cheeses are perhaps the only food I'm not worried about leaving out overnight. Even the fresh ones are relatively low in water, and it's that which contributes to a spoilage medium. That said, you'll probably want to eat it up sooner rather than later. And since you're fortunate enough to have garden tomatoes, which you likely also want to eat up soon, you're in luck!
I would also add that if it is in a brine, that would also lower the risk that the cheese has spoiled. I'
You're right, Christine; I totally missed that in nutcakes's question.
I wish I could count on USDA but they had us overcooking pork for years, unless we ignored the advice, which I did. I'll check back and let you know how it goes....
One night on the counter in a temperature controlled house should not be any issue at all.
Soft cheeses, including pasteurized, and cold cuts are frequently colonized with Listeria monocytogenes, which can thrive in pure salt, freezing temps, and many industrial surfaces. It's why you're supposed to keep them chilled, which does slow growth. If you're serving to someone pregnant, diabetic, immune suppressed, under 5 or over 50, toss it. In these people, it can cause premature birth/stillbirth, blood infection and meningitis. FDA recalls products for Listeria contamination daily, it's so common. Pregnant women should just avoid altogether. Not worth the risk. FDA, CDC, & USDA all have evidence-based info on their websites.