38-40 degrees is the recommended refrigeration temp for storing food - that's probably why you didn't die.
If you check your home fridge it is probably the same temp - I have a digital readout on mine that keeps the temp at 38 degrees. Without sounding like a pretentious know it all, and I'm not picking on anyone here - everyone please refrigerate your food. It slows the growth of the bacteria that will make you sick especially with poultry items. Poultry carries salmonella as a natural bacteria to help digest the grain they eat, it can stick around and/or be transferred to the food if preparation and refrigeration is not done carefully. Please don't eat food left out at room temp for longer than 3-4 hours. Restaurant food brought home should be consumed within 24 hours after refrigerating it. If it's not eaten - throw it out. Whose hands have touched it and how long did it sit around before you got it? I'm an old hospital infection control nurse - such horror stories I could tell you about food left out for long periods and then consumed. It's not a pretty picture. I know no one wants to waste food, but there are limits of safety and they really should not be taken lightly. We are not at the top of the food chain - the bacteria are - is? I could do a disseration on handwashing too, but I'll save that for another post.
*she steps down off her soap box*