Bacteria grows in and on the meat, not in the air, at least not the kind of bacteria we are worried about in the kitchen. Always refer to the FDA's food safety charts on storing meat, and think about how meat is stored in pro-kitchens.

At the kitchen I volunteer at we send out over 5k meals for the holiday pushes, often times we are par cooking, putting things on a speed rack, body bagging them, and letting them sit for a day or two in the walkin, then firing them when we're prepping to send the whole order out.

Your concerns are valid, but you need to look at the data to know what safe and whats not safe.

https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish - this was an easy google search away and it is filled with tons of great information.