Refrigerators are pretty well insulated, like a picnic cooler. Assuming the food didn't sit out for a long time when it was transferred, I wouldn't worry too much. It's thermal mass should be sufficient to have kept it pretty cool while the fridge comes down to temp, provided the fridge is fairly full of stuff.
Raw meat I would try to cook tonight. Milk I would try to use up faster than usual. Same with sliced deli meat and mayo. Eggs I would use for baking, hard boiling or scrambling, not for making hollandaise sauce or eating with runny yolks. In many developed countries, people don't store eggs in the fridge at all, so there may be no reason to worry.
Frozen stuff will also have thermal mass; the more tightly-packed it is in the freezer, the better. I'd probably make an effort to use everything ASAP, rather than trash it.
at 5:14 PM on Apr. 1, 2010