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.
Potatoes, whether sweet or white, should not be stored in the refrigerator either. For a longer shelf life and better quality, place your potatoes into a well-ventilated box or basket and store in a dark, cool area with a temperature of between 50Â°F - 60Â°F (10Â°C - 16Â°C).round meat or minced meat has a shorter shelf life and must be cooked within 1 - 2 days after purchase. Obviously, meat has a much longer shelf life if stored in the freezer and larger cuts of meat and joints will keep for anything up to a year.