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.
Another way to keep milk as fresh as possible is to always keep it on a shelfânever in the inside of the door of your fridge, where the temperature fluctuates the most. Depending on who you ask, the fridge temperature should be 34-38 Â°F or 38-40 Â°F. Warmer temperatures give bacteria more of a chance to develop.