When I was growing up as a kid my mom always made us put food in the refrigerator right away so it wouldn't go bad. She also never let us store food in the can in the refrigerator. I remember once going through a checkout line with my mom when I was about 4years old and a can of tuna was protruding. I remember the cashier taking that right away saying we could get food poisoning because the bubble in the can meant it had gone bad.

According to the Mesa County Public Health Website

To keep bacteria from growing you need to keep food cold or cook it thoroughly. Food should be kept below 40' and if you are outside cooking it doesnt take long for bacteria to grow. According to the Healht Department you are looking for trouble when food is between 40 and 140 degrees.

Bacteria can grow fast in this range. Food should never be left out for more than two hours.

For more information on food safety click here.