Answer:
Meats should be kept at either over 138 degrees or below 41 degrees to avoid contamination. Meats can be kept from 41 - 70 degrees for about 4 hours, and from 70 - 135 degrees for only about 2 hours before becoming potentially dangerous. This could range from an upset stomach to an increased risk of contracting an influenza virus to a disease requiring hospitalization. Those who don't properly maintain meats at appropriate temperatures probably complain often of indigestion or diarrhea thinking it's a "flu bug", but it's actually the bacteria infested food they regularly eat.