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.
1 Meat should be transferred to a non-plastic dish and covered with foil or loosely covered with plastic to allow some air flow. 2  Raw and cooked meat should be stored separately. 3  Fresh meat will keep 3 - 5 days in the fridge. 4  Cooked meat 5 - 7 days.toring Meat. 1  Plastic will make the meat sweat. 2  Meat should be transferred to a non-plastic dish and covered with foil or loosely covered with plastic to allow some air flow. 3  Raw and cooked meat should be stored separately. 4  Fresh meat will keep 3 - 5 days in the fridge.