<<i eat raw  meats after aging the meat in the fridge or at room
temperature>>

Does this apply to poultry too?  About 30% of all poultry is
contaminated
with salmonella or camplylobacter bacteria.  Ground beef is frequently
contaminated with E. coli 0157:H7 bacteria.  You must be experiencing
food
borne illness if you eat raw meat.


<<i precisely don't want to kill the bacterias. I question big time
that
bacterias can CAUSE disease , they are present in pathogenic
conditions and
it is as far as i can go to show a relationship between the two>>


Most bacteria are beneficial and help to out-compete the pathogenic
bacteria. During the slaughtering process, however, pathogens in fecal
material can contaminate otherwise sterile tissue extracted for its
food
value.

There is no question in the scientific community that pathogenic food
borne
microorganisms such as viruses, bacteria, and parasites cause
significant
mortality and morbidity.  Over 1 in 10 people experience food borne
illness
annually.

Rob