Afood worker was preparing some macaroni salad on the same counter on which he had cut up some raw chicken. suppose this resulted in the accidental introduction of 380 cells of e. coli into the 1 gallon container of macaroni. this careless worker then left it unrefrigerated until 6 hours later. now consider that e. coli has a doubling (generation) time of 20 minutes when grown in a rich medium. assuming the cells were dividing at their maximum rate in the macaroni salad, what would the level of bacterial contamination be by the time it was finally refrigerated?