When you're out in nature, it's probably a good idea to be able to handle germs/funghi/molds/yeasts etc. and other live cultures. Not all are toxic. Many cultures are intentionaly introduced into food for flavor, minerals, vitamins. So don't throw out the baby with the bathwater.
Some ways of preserving meat so that people can eat it later is to make salami or bacon or pemmican out of it. If salami grows a little whitish mold on its skin, just scrape it off. Salami should be hung by that string to get it plenty air.

If in doubt, cut off a sliver , taste it, swallow it, and see what happens. You'll know in 2-3 hours if it's good. Your body can handle a little bit even if it's bad. If it's good you can eat it. Salami,pepperoni,bacon,cultured cheese,etc. does not spoil that easily.

It's fun to do experiments and see just how far you can take food and have it still be edible...how warm, how humid, how dry....
bon appetit.
b!

They are all cured and/or smoked meat. Those processes not only flavor meat they add preservation properties. They hold salami at room temperature in Italy for weeks. Anything that might be 'wrong" with the bacon or the pastrami would be illiminated in the cooking process if cooked to a temperature over 160 degrees ferenheit. If the cheese is not sliced cheese but block if you are worried at all just remove the outside 1/8 inch and what is inside will be perfectly fine. These were all foods "invented" before refridgeration so they are safer than say a raw steak or chicken breast. and a temp of 50 is in the lower part of what is called "The Danger Zone" where bacteria can live and grow. So it is a slow growth temperature. The problem is that most Americans because we worry so much about it and are rich enough to throw away "questionable" food we have what Europeans call glass stomachs. Stuff(molds and fungi and bacteria)that they think makes some foods taste better can make Americans ill. ly eat at French restaurants there if here you are a finicky and lkess than adventurous eater. Because French cooking techniques are basically to cook something 2 - 3 times to final dish. Most food that is "spoiled" in America and thrown away is still useable it simple needs to be rinsed with cold water and cooked thouroughly. I'm not just a chef I am a national certified food safety manager.