But warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon.
Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced.
This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.
This is a good point. Do bacteria multiply so fast at the right conditions that this would already have an effect during the time it takes to cook + eat the meal?
Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced.
This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.