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How long would the raw meat germs stay alive if never treated with any bleach or chemicals at all - just left as is?
And is human saliva harmless if it somehow accidentally gets in one's eyes?
How do bacteria die so fast? I thought they live for days on a surface like a carpet. What makes them die so fast?
I would like to ask a follow-up question to this question, but would that cost any additional charge?
OK, thank you!
My question is, why does raw meat bacteria die within 15 minutes upon exposure to a surface like a countertop or carpet, when supposedly food that is left at room temperature goes bad and breeds bacteria after a few hours and those bacteria keep growing?
This seems to suggest that raw meat bacteria are different than food poisoning bacteria?
Also, raw meat parasites could live for days or weeks at room temperature, right? Can they cause blindness if gotten into the eyes?
OK, thank you! What about the raw meat parasites, their survival, and their effect on human eyes?
Ok, thank you.
What about raw seafood such as raw shrimp and raw fish? Do their germs only survive for half an hour or less on an external surface such as a countertop, too?
What if those germs are on external human skin? Do they survive longer because of the body warmth temperature?