Come on. High lipid foods like the tahini in baba ganoush are well-known vectors for Salmonella, and many different foods quickly grow Staph quite well at room temperature. Refrigeration limits bacterial growth and production of toxins. Even adding fresh herbs like parsley can contaminate with E. coli.

Thanks to the "bureaucrats" who do their jobs and keep food safe in the face of ignorance and antiquated food serving practices.