After food is cooked, it must be assumed that spores have survived, have been activated, and are ready to multiply. If the food is cooled sufficiently rapidly from 130 to 45F in 15 hours, the food will be safe. Remember, the spore form of the microorganism is not a problem. Hence, it appears that, while many pathogens begin to multiply below 50F, keeping food at temperatures between 40 and 45F should keep pathogens sufficiently under control, and typical perishable food will be safe for at least 6.5 days at 41F in the refrigerator. It may not taste very good, however.
Cooked food is potentially more hazardous than raw food.
Spoilage microorganisms in food are reduced to low levels when food is cooked, and are not present in sufficient numbers to compete with the growth of pathogenic bacteria if cross-contamination occurs. Thus, cooked food that is to be saved must be handled very carefully , or it will make people ill and may even kill them. This food will probably show no signs of being hazardous if it is.