We are not a "service", but a comunity of cooking enthusiasts who ask and answer questions in our free time and without any compensation or similar.
Seasoned Advice, like all other Stack Exchange sites, strives to build a knowledge base of information, not answer the same question over and over again. The original post was vague at best, so the best answer we could give was referring you to the general safety guidelines for food safety - which makes the question a duplicate and thus it was consequently closed.
To be more precise: You did not describe how long the food was at room temperature or any other detail. Yes, "foaming" is probably a sign of spoilage, but you are there, we aren't and none of us can make an informed decision without more (way more!) details. That said, in the linked duplicate post, you will find the often-repeated:
If in doubt, throw it out!
If you don't agree with the rules of this comunity, you are probably not a good fit.