Leaving uncooked meat at room temperature for an extended period can promote the growth of harmful bacteria, which can lead to foodborne illnesses. The "Danger Zone" for food is between 40°F (4°C) and 140°F (60°C), as bacteria can multiply rapidly within this temperature range.
As a general rule, it's best to limit the time that uncooked meat is left at room temperature to no more than 2 hours. If the ambient temperature is particularly hot (above 90°F or 32°C), the time should be reduced to no more than 1 hour.
If the meat is exposed to room temperature beyond these timeframes, it becomes increasingly susceptible to bacterial growth, and the risk of foodborne illness significantly increases. Cooking the meat to the proper internal temperature (varies based on the type of meat) can help kill most harmful bacteria, but it's still important to handle and store meat properly to ensure food safety.