Will I definitely get food poisoning from unrefrigerated meat?
Of course there's no guaranty that you will get sick - there almost never is - this doesn't mean you should ignore food safety.

There are three large factors that influence how "safe" your meat is:


How much harmfull microorganisms were in your meat to begin with?
How much did these microorganisms multiply and more importantly metabolize?
How "healthy" are you? / What amount of toxin/microorganisms can your body handle?


You only will get "food poisoning" when you have ingested a sufficient amount of microorganisms / poisons produced by microorganisms to overhelm your own immune system.



So why do we still clamour about food safety?

Because you can't controll the factors involved. In a normal kitchen environment you have no way of knowing how "contaminated" your food is, or how much your system can handle.

Stay on the safe side, assume the worst, and throw out food which might not be safe to eat.





On a side note. Extreme temperatures (e.g. freezing / cooking) do not "sanitize" food.