Back in my college days (early 1980s) my buddies and I would set up a hunting camp on my grandparents property over winter break. Gramma had a large cast-iron cauldron that had been used to render lard when my grandparents hosted the annual neighborhood hog killings. She would loan us the kettle to use for cooking our camp stew.
We would start out with a large sack each of potatoes, carrots, onions, celery, a couple heads of cabbage, and whatever other veggies we could get our hands on. Then we'd brown up a few pounds of ground beef, a chicken or three, a couple different kinds of sausage and toss that all in. Season the mixture copiously and that was the start of our feasting for the next couple weeks.
As the pot would start to get low we would add veggies, liquid, and the carcasses of the poor little woodland creatures that got blasted during our hunting forays during the day. Anything we could forage that we knew wasn't going to make us sick went into the cauldron. Leftovers from breakfast - eggs/bacon/sausage/ham/biscuits/etc. - into the pot they went.
The operation was about as sanitary as the southeast asian street food vendor videos you've probably seen bouncing around youtube or facebook, but we didn't care. We were all ten foot tall and bulletproof back then.
Temps over 140 for hours, if not days, will kill a lot. A good long simmer or boil will do even better.
I cooked a pot roast a few nights ago in the instant pot, forgot about it and went to bed. It wasn’t even on the keep warm setting but was still pretty warm in the morning, plus sealed. I put it on keep warm all day and we had it that night.
During holidays, cook outs etc, people munch on food that’s been sitting out all day with no issue.
Lehman’s still carries campfire kettles up to 18.5 gallons(all made in china of course)-https://www.lehmans.com/product/cast-iron-campfire-kettles/