[dragonsky67]

That really does depend upon your definition of room tempreature. I'm pretty sure anything above about 30 degrees C will put pay to many food stuffs in fairly short order. Everybodies storage conditions differ, tempreature, humidity and light exposure all have an impact on how long foods will safely store.

The other element is how the item is handled. Traditional bacon stored in brine can last for months in most conditions however I would not attempt to store opened bacon for more than a week or so. Likewise if you have raw meat, it is all about what it has been exposed to that can make it dangerous. Cooked meat, if uncontaminated and cooked through can last for quiet a while and still be safe. Once contaminated it can become dangerous quiet quickly.