The same goes for other types of foods like eggs.
If cooking food kills the bacteria why does it matter if you leave the food out for too long?
Im not talking about things like completely rotten meat, but my concept of cooking is that basically 99% of the bacteria in food is killed if you cook it to be “well-done”.
So if the bacteria is dead, then why can you still contract foodborne illnesses from it?
In: Biology
bacteria can be small enough to be carried by the air, or on dust.
If you kill all the bacteria and seal it so no more can get in, you can preserve food long term, this is how canning works
eggs are a bit more complicated, in theory they should be sterile inside, but moisture can make the shell more permeable. Also possible for salmonella to get into the egg while it’s forming, if the chicken is infected.
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