Leukocytes are classified broadly as granulocytes and agranulocytes. These terms tell you something about these cells. If a leukocyte possesses cytoplasmic granules it is a granulocyte and if these granules are lacking, it is an agranulocyte. Once this distinction is made, more specific identification can follow.
Best Answer: i would do one of the following.. The rule of thumb is 2 hours. Because lunch meat contains so much salt and preservatives, I'd eat it after 8 or 9 hours left out( and have). The chance of spoilage is of course is always there. But after just 4 or 5 hours, I would just refrigerate it. I am pretty careful about following HACCP( safe food handling and temp control) but in this case, knowing that companies pump these products, the chances are slim that they would go bad in 4 or 5 or 6 hours.
Report Abuse. It depends on the temperature of the meat and how long it stays out. The health department does not recommend cooking or eating meat that was between 41 F and 135 F for more than four hours.This is the internal temperature of the meat, not the temperature of the surroundings.,est Answer: Hazardous food (raw meat, eggs, etc) can only be in the Temperature Danger Zone (TDZ) for a total of 4 hours! The TDZ if between 40-140 degrees.