Money won't be wasted on spoiled food. The three types of bacteria responsible for most cases are Staphylococcus , Clostridium perfringens and Salmonella . Normally these bacteria cause no trouble but if the environment is right, they can multiply and cause a dangerous situation. Food is low in acid. Dishes containing meat, cooked vegetables and eggs are particularly risky.
Moisture is right for growth.
You cannot change the food or moisture, but you can keep food at a certain temperature or minimize the time it is in the dangerous temperature zone. All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status. Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.