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.
In 1997, FSIS began enforcing a final rule prohibiting the use of the term fresh on the labeling of raw poultry products whose internal temperature has ever been below 26 Â°F. The temperature of individual packages of raw poultry products labeled fresh can vary as much as 1 Â°F below 26 Â°F within inspected establishments or 2 Â°F below 26 Â°F in commerce.