Illness-causing bacteria grow within two hours unless food is refrigerated. Make sure the refrigerator is set between 40 and 32 degrees Fahrenheit, and the freezer is at 0 degrees or below.
And this may surprise some folks, but the USDA says not to thaw or marinate foods on the counter. Bacteria multiply rapidly at room temperature.
In this still, a man and his lobster stay cool on a hot day.