Expanding on the question here:
What are the health implications and safety hazards when one leaves food outside the fridge for longer periods (12-24hours for example) and how likely are those to happen? In essence, what are the risks short term or long term and how likely are those to occur approximately?
What is included in the high-risk food category described here at bulletin 2?
Assume a mainly pasta/legumes/vegetables cooked in oil-based diet(Mediterranean diet) primarily, well cooked and well heated prior to consumption again, with food being left outside of sun radiation and room temperatures of 5-20 °C (winter-summer) for the aforementioned time period.