Lunch meat, also known as deli meat or cold cuts, is a perishable food item and should not be left unrefrigerated for an extended period. Bacteria can grow rapidly at room temperature, potentially leading to foodborne illnesses. The general rule of thumb is the "2-hour rule" for perishable foods:
If the temperature is above 90°F (32°C), perishable foods like lunch meat should not be left out for more than one hour.
If the temperature is below 90°F (32°C), but above 40°F (4°C), the maximum time for leaving lunch meat unrefrigerated is two hours.
After the two-hour mark at room temperature, the lunch meat should be discarded to ensure food safety. If you're in a hot or humid environment, it's best to err on the side of caution and consume the lunch meat within an hour.
To prevent foodborne illnesses, always store lunch meat in the refrigerator when not being served and avoid leaving it out during picnics or outdoor events where refrigeration might not be readily available. Additionally, make sure to keep your refrigerator at the appropriate temperature (below 40°F or 4°C) to ensure the freshness and safety of the lunch meat and other perishable foods.