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    Viruses and parasites are special cases - in both cases they can't replicate without a host, so unless they are present in the first case (i.e. you were sick when preparing food, or the food was already contaminated), then the risk is virtually zero. In the case of uncooked food left out, pre-contamination is an unknowable, and I think not what OP was asking about. Commented Mar 26, 2019 at 3:17
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    Your post has a few technical inaccuracies. One, there is a fundamental difference between food safety and spoilage - we humans often can detect the latter, but not reliably problems with the former, as bacteria and their byproducts don’t necessarily smell bad. Second, there is one famous counter-example to your last paragraph: botulinum toxin can be destroyed by cooking, the spores can’t. Commented Mar 26, 2019 at 5:10