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.
The temperature in the fresh food compartment is too warm; this can be the reason your refrigerator runs continuously. It should be about 34-39 degrees Fahrenheit. If itâs not in that range, click on this link refrigerator not cooling to learn more about the fresh food compartment being too warm.