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Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away

Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours.

Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

Then in America fajitas in a sealed bag if left out for 2 hours the frame says throw it away Cooked food sitting at room temperature is in what the USDA calls the “Danger Zone,” which is between 40°F and 140°F. In this range of temperatures, bacteria grows rapidly and the food can become unsafe to eat, so it should only be left out no more than two hours. Are we just giant pussys in America or what? I see meat not frozen or cold at room temperature outball day and people eat it?

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Oh okay gotcha. In that case it depends how old it was to start. If you used fresh meat that had just been bought and ideally was slaughtered recently it shouldn't have much bacteria, but if it had already been sitting around for a week then I wouldn't eat it. Remember, bacteria growing is exponential. So the first hours/day you go from extremely small numbers to still small, not enough to make you sick, but the longer it goes it gets exponentially worse and more likely to get you sick and that's why I say its most important how much there was to start.