> And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Such values are AFAIK under ideal conditions, usually

> And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Such values are AFAIK under ideal conditions, usually meaning on a wet surface or submerged in a watery/damp environment at a mild temperature, with sufficient nutrients .. not really how most people store things like chopping boards or other kitchen equipment.