Can someone please explain why food that has been kept at room temperature for a few hours is more likely to cause food poisoning than food that has been kept in the refrigerator?

Because food kept at room temperature is somewhat exposed to air, and sometimes, the air can contain dangerous chemicals that were perhaps accidentally released, whereas food in the refrigerator doesn't apply to that problem.

Explanation:

Hope this helps, and please mark as brainlest! :)

the answer would be..

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