If its been left out for a day, a day and a bit, it isn't going to off you elle. You'd have to have started with food already contaminated with the bacterial toxins or organisms that were already present and not killed by cooking, which is pretty unlikely. Can't say I've any personal advice based on experience, because I've not got any to give, because I do not eat vegetables at all. But I've eaten enough meat stuff thats been out during the day and just nuked portionwise to make sure it is all good and hot enough to eat. I'm still alive, dishes have been based on varying combinations of meat, beef usually, pulses, usually kidney beans or chickpeas, or both. Along with mushrooms, although the latter rarely would be relevant in a species-specific way to those you are likely to eat, elle, only perhaps oyster and shiitake, perhaps shimeiiji or enokitake if you are adventurous and your supermarkets good. Or morels if they are really good, really, really, really good. But mostly they are ones I've gone and grubbed up out of the dirt, leaf litter etc., or hacked off trees with the knife I take out when hiking for just such mushroom-related tasks...digging them up, cutting them off, slicing bits of them to expose the flesh for chemical reagent application for field identification with chemical tests.
Anyhows, I am still here. I HAVE had food poisoning, but not from anything I've cooked...possibly once in my life, but I couldn't swear to that. Pretty sure that I've never poisoned myself. Not food poisoning at least. I did once have a real shitty time after eating a kind of mushroom, although the textbooks all say the egg-stage of them is edible, if poor eating. I knew exactly what I had collected and that the identification was correct. The books were wrong. Those little fuckers were NOT fit for food, and they made me very ill for a night. Spent all night puking and puking and puking and puking, out of both ends. Sometimes at the same time, which is really not an experience I'd suggest you try. (don't eat the egg-stage of Phallus impudicus, the stinkhorn, and I'd avoid the eggs of any of its related species either. You couldn't eat the adults if you wanted to, that would simply be physically impossible, because they give out an extraordinarily noxious stench, that is quite simply, fucking brutal. If a Phalloid mushroom is growing in the woods and you are taking a hike, then all you need to do is have the wind coming towards you and be within a fair few hundred meters and you will KNOW that you've either got a Phalloid type fungus of some species or another, or else the carcass of a rotting large animal in a very advanced state of putrescence, because Phalloids give out, when adult, the filthiest, most godawful, virulent reek of a mixture of rotting flesh and rancid human shit. Carries for a bloody long way too, cause is a mixture of very volatile alkyl sulfides and dialkyl di- and trisulfides, detectable at the extremely low level of a single part per trillion in air in the case of dimethyl trisulfide. The fungi in question give off a nasty mixture of alkyl sulfides, dialkyl di- and trisulfides, alkyl mercaptans that carries for one hell of a long way, especially for a little blob present as a thin layer on the surface of the knob-end of what looks, save for the white color of the stem, and its spongy texture, looks precisely like a human cock, with it's bell-end covered in greenish diarrhea, growing out of an egg-stage, which is of a size of around that of a whole human scrotum. If there are three, and they usually grow in clusters, then it looks just like a dick growing out of a ruptured infected scrotum with a bollock on either side, and it smells...well you've got to smell one, or else smell the alkyl sulfide compounds that cause the stench themselves (albeit in extremely diluted form, the pure stuff I'd not dare to make, it'd be the kind of thing you could cause the evacuation of an entire city with)
The books do say the eggs are edible when young.....don't put THOSE mushrooms in your crock-pot, no matter what the textbooks say, they might agree on the things being edible, but they are no more supposed to be cooked and eaten than we are
But...otherwise, from pulses, meats (although I'd exclude shellfish and fish from the kind of things you can leave out and definitely not reheat. Fish especially contains a large quantity of the amino-acid histidine in its flesh, compared to mammalian flesh, which upon the action of bacteria can be decarboxylated to histamine, causing, when ingested, the type of food poisoning known as scombroid poisoning.) and with that one exception edible fungi, food I've cooked myself and left out for the sort of time you've mentioned then I've never given myself food poisoning. I can't say the same of things cooked by other people. Or stuff sold by restaurants, (nearly died once, after being put in hospital twice in two successive days after eating a motorway truck stop point burrito. Collapsed in the hospital bog, ended up on IV antibiotics, vomiting lurid green liquid slop that burnt my throat like battery acid mixed with silver nitrate. Was lucky that I went back the day after eating it and was found to have collapsed.
Vegetable recipes, blehhggh, that counts as good as in my book. Veg IS poison to me. Well...I can eat cottage pie, as long as I mash it into the meat first, to avoid directly suffering the sensation of eating the potato directly as-is. Ugh!
Leaving meat (not fish, well you might be alright with seafood for just one day, as long as it isn't too hot climate-wise, but it is a MIGHT, a maybe, a ''do you feel lucky, punk?,. well, do you??'' and the rest of the next day wondering if you've just poisoned yourself) out for a day and a bit isn't likely to do for you. Hell, they hang (uncooked) game don't they, for quite some time?
Now that is something I've never understood, how the practice of leaving dead meat to hang like that for as long as they do, before cooking and eating it can possibly end up with any other outcome than food poisoning or worse. You'd not get me doing that and serving the result to anybody I didn't loathe.
And, given my memory problem, I'm actually a REALLY paranoid old bastard when it comes to food.
