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 The proper fresh food temperature is between 38 and 42 degrees Fahrenheit. 2  The freezer should be between 0 and 8 degrees Fahrenheit. 3  If food in the bottom of the refrigerator is freezing, this could be caused by a refrigerator not having enough food to absorb the cold air.