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    the survival on food or surface varies from specie to specie of bacteria. On dry surfaces salmonella can live for up to 4hours but if surfaces are highly contaminated they can survive for weeks. salmonella can live better in warm temperature (37 degrees C) that’s why it is recommended to keep food like meat in fridge. but fridge or freezer temperature cannot kill bacteria, only slow or inhibit growth, hence salmonella can live on food in fridge or freezers as well. so we should cook food properly.

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