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.
Packaged on â This type of date is often used on fresh meat but also leaves the most room for confusion or error on behalf of the consumer. Most fresh meat can be stored at refrigerated temperatures for up to three days after packaging in typical meat tray overwrap style or butcher paper wrap packaging.