Is my bacon still safe after being left at room temp. for 32 hours?

Does the package say it needs to be kept refrigerated? Did it come from refrigerated storage at the store? If either of these is true, then you should toss it.

Bacon CAN be heavily smoked and cured for room-temperature storage, but most grocery-store bacon is not this kind. Due to the nitrates/nitrates and smoking process, normal bacon should be safe at room temperature for longer than the 2 hours we give uncured meats, but 32 hours is simply WAY TOO LONG.

If the package is sealed I would go for it! I doubt there's been any serious bacterial growth with all the preservatives. Besides, you still have to cook it (well), which would kill any bacteria (supposing there are any). That said, the taste/quality might be modified, but nothing to be concerned about (not harmful). If it doesn't taste good, toss it.

[DISCLAIMER: I'm a Biologist and consider myself to know quite a lot about bugs. I would eat it, but do so under your own responsibility.]

I am an old timer and I am about to repeat some stories from other old timers from when I was a youth. These folks lived most of their lives without refrigeration. Curing ham and bacon was a common practice for keeping that portion of the pig. The hams and bacon hung cured in the root cellars for months (3 and 4, 5 was pushng it.) When retrieved for cooking, if there was a little spoil on the outside it was cut off down to the good meat and cooked an eaten. They all lived into their 90's. interestingly, uncured quarters of beef were handled pretty much the same way. Use the smell test both before and after cooking.