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.
You can help keep yours fresh longer by storing it in your refrigerator immediately after purchase and after each use. Proper refrigeration --at 40Â°F or below-- is vital. Store butter on an interior refrigerator shelf rather than in the door, where the temperature fluctuates with frequent opening.