We may be way over cautious but I'd rather err on the side of caution especially with children. Your local County Extension Service can give you FDA guidelines for food safety. Travel became an issue for me. Years ago while in Madrid I was violently sick to my stomach the first few nights after dinner. Our host practiced, as many Europeans, not refrigerating items which are commonly refrigerated here in the U.S. For the remainder of the trip I ate only saltine crackers and gingerale, I was already drinking bottled water only as was DD. My dear friend made a lovely fritata (eggs, potatoes, onions, etc.) which she served hot upon our arrival. It then sat on the counter unrefrigerated for the next few days while they snacked on it. When we returned home I visited my MD. He told me that I became ill due to bacteria introduced that my body was not equipped to handle. I am not at all immune compromised Our hosts have always lived this way so their bodies treat that bacteria differently. I found the refrigeration issue to be the same in France, Germany, Norway, Sweeden, Iceland. They just don't refrigerate commonly refrigerated food items as we do here in the States. Have been to many underdeveloped countries and DH has never had a problem? He is of the "when in Rome" mindset. I've seen him drink from the tap in places that just scream "you're gonna have an issue". He must have some superhuman immune system. Me, I drink only bottled water/drinks and always travel with a stash of pre-packaged foods items, as I want to be able to enjoy the entire trip wherever the destination. Over the years, I've discovered that four star doesn't mean the same thing once you leave the States. In fact, four star in some odd out of the way places means 1/2 a star by U.S. standards. As for meds, I was under the impression (with the exception of vitamins) that at most they can lose their effectiveness, not make you sick. Thanks for linking the article terriks.

Hi Old Fixer, I'm wondering ... would you have a general idea to share of what my expiration date might be? Some years ago, while travelling to the Maritimes with my children, something less than teenagers at the time, after a day's travel when we stopped for supper and pulled milk from the cooler ... it poured slightly chunkily. I tasted it and it tasted O.K ... but my offspring weren't going to touch that idea with a ten foot pole! I said, "What's the matter - the only thing out of the ordinary is texture" ... but my parental suggestion rolled like the proverbial water off of a duck's back, with them. That story still provokes some merriment when we get together. I have a suspicion, backed by a small bit of evidence ... that they've not changed that choice, still (and the younger hits the round number of age 50, later this year). ole joyfuelled ... with some fuelling help regularly from milk - occasionally chunky

A lot of people assume they have 'a bug' when it's really mild food poisoning. Although the OP's sour cream is probably fine, my decision would be based on how difficult it is to go buy another carton -- and not worry about it -- especially if it's to be eaten by many people. I keep a thermometer in my side-by-side refrigerator. I keep the fridge at 35F, although the gauge shows the fresh food safety range as 40-50F. The 'Freezing Range' is 0-30F. All of this is dependent on how long something is NOT --refrigerated -- on a loading dock after store delivery, in your car trunk, etc. On Maui I put items into a cooler with a freezer cube for the ride home from the grocery. I don't want to *drink* my ice cream!

Heavy cream, organic and quasi-local (in state), pint paper cartons. If I have a recipe that calls for half and half I use cream, or cream and milk, or even cream and water, depending on what it is. If I buy half and half it's because I know I'll be using it right away and specifically want it, so I don't get into the spoilage issue with it. Same with light cream. I only know one store that stocks it, so I'm likely to just thin down the heavy cream when necessary. Sometimes I get extra heavy cream because I'm planning on making ice cream or something and then don't get it made, so that's how it sometimes gets pushed aside to turn into cheese, or lost long enough for that cheese to go moldy (way way way after the date).