For example, we have always left stovetop cooked meats out in room temperature for couple hours, even up to 5+ hours depending on how hot it is. Although this is not best practices and something we can't recommend, it has worked fine for us for the last 20+ years.
It shouldn't be any different for sous vide cooked meats? At least *once* its been removed from the vacuum pouch?
For example, meats that has been fully pasteurized @ 131F for 4+ hrs shouldn't need to be treated any differently than traditional stovetop cooked meats?