I definitely do not follow every government guideline. I eat raw fish, raw eggs, "undercooked" meats, and allow lean meats to reach 50-60ºF on the counter before searing/roasting. I also allow stocks to cool 3-4 hours before packaging/freezing, and often leave cooked meat out for that same time frame before moving them to the refrigerator.
That said, if I cooked a pork loin to 145ºF (my preferred doneness) and left it out overnight, I would toss it while muttering profane comments about my state of affairs.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver