Also, a Gram stain may reveal large numbers of certain organisms (eg, campylobacters, staphylococci, or clostridia). Gram staining of the stool is not typically obtained because large amounts of bacteria present in normal colon flora make interpretation difficult.
When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the Danger Zone â the temperatures between 40 and 140 Â°F (4.4 and 60 Â°C). Refrigerate or freeze ground beef as soon as possible after purchase. This preserves its freshness and slows the growth of bacteria.
According to Keeping Food Fresh by Janet Bailey: Some foods need temperatures warmer than your refrigerator but cooler than your pantry. Fresh potatoes and winter squash for example keep best at a temperature of around 50Â°F. to 55Â°F.ou're not hugging the danger zone like you would be at 40Â°F (4.4Â°C), and you're distancing yourself sufficiently from 32Â°F (0Â°C) that you don't freeze half the stuff in your refrigerator. That said, the temperature within your fridge can vary rather significantly with normal usage.