How long does foodborne bacteria live on surfaces?

I ask because I had a bit of a disaster trying to work with raw ground beef with my bare hands. It took what felt like forever to wash my hands free of the greasy feeling (even then I had to scrub with a paper towel, then continue washing), and I used this computer afterward. (It’s a laptop, so I don’t feel comfortable with disinfectants.)

Thanks in advance.

Short answer: a few hours to a day or so (for, say, E. coli)

Longer answer here.