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.
Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container. Depending on the temperature of your refrigerator about a week is safe. You should keep some white medical tape handy and mark leftovers with the date on them, and use a â¦ refigerator thermometer to adjust the temperature so it remains about 38 to 42 degrees farenheit.