So if you go up to the butcher counter and get chicken wrapped up in butcher paper, that 2 day time period to use up or freeze would be much more accurate. I give myself 1-2 days past the date on the sealed chicken before I cook or freeze.
This bacterium is also known by the names hay bacillus, grass bacillus, or Bacillus globigii. Bacillus subtilis is an endospore forming bacteria, and the endospore that it forms allows it to withstand extreme temperatures as well as dry environments. Bacillus subtilis is considered and obligate aerobe, but can also function anaerobicly when in the presence of nitrates or glucose. Bacillus subtilis is not considered pathogenic or toxic and is not a disease causing agent. Bacillus subtilis has a flagellum which makes motility faster.
One enzyme contributes to the plant degradation process. Bacillus subtilis can also be found in the human body, mostly on the skin or in the intestinal tract. However it is very rare for this bacterium to colonize on the human body. Along with enzymes, Bacillus subtilis also produces a toxin called subtilisin. Subtilisin can cause allergic reactions if there is repeated exposure in high concentrations. This only poses a risk to fermentation plants that use high quantities of subtilisin.