All around the world, many peopleget sick from food poisoning. The most communal cause of food poisoning arisesfrom bacteria and viruses. Symptoms differ depending upon which virus orbacteria has contaminated the food. The viruses and bacteria’s that produce themost infections, hospitalizations and fatalities in the United States are E.
coli,Salmonella, Listeria, Clostridium perfringens, Campylobacter, and Norovirus(Norwalk Virus). In human and animal intestines, a bacteria known as E. colilives there. While most types of E. coli are innocent, certain types can makeyou ill. The vilest type of E. coli, known as E. coli O157:H7, triggers bloodydiarrhea, severe abdominal pain, vomiting, and can occasionally cause kidneyfailure and even fatality.
This type of bacteria can be found in contaminatedfood, raw fruits and vegetables, undercooked ground beef, unpasteurized (raw)milk and juice, contaminated water, and if you don’t wash your hands cautiouslyafter touching an animal or its environment, you could develop an E. coliinfection. The illness duration is commonly 5-10 days but most people willrecover in 6-8 days. Many people don’t know what to do when they get food poisoningbecause making a doctor appointment is pointless when their closest opening isin two weeks. You should drink plenty of fluids and get rest. If you cannotdrink enough fluids to prevent dehydrating or if your symptoms get worse(including blood in your stools or severe abdominal pain), go to the ER or aurgent care center.
Doctors should not prescribe antibiotics to treat thisinfection. Best ways to avoid this infection is to be careful not to eathigh-risk foods (the information above), use a food thermometer to make surethat the ground beef has gotten to a safe internal temperature of 160° F. You must wash your hands before and after preparingand cooking food always, wash your hands after changing an infants diaper, andif you had have any contact with a goat, sheep, or cow and especially theirfoods/treats and living environment. The differencebetween prokaryotes and eukaryotes is studied to be the utmost importantdistinction among groups of organisms. Prokaryotes are known to be bacteria andeukaryotes are known to be fungi.
Fungi can be single celled or multicellular, withthe exception of yeast. Bacteria (prokaryotes) are unicellular and the majorityof bacterial cells are substantially small and simple in comparison with themajority of eukaryotic cells. Fungi contain membrane-bound organelles,including a nucleus. Bacteria do not contain nucleus or any othermembrane-bound organelles. When comparing fungi and bacteria, you will noticethat both organism’s plasma membranes involve flagella and both organisms havea cell wall.
Though, the components within the cell walls are different. Fungi is referred to as heterotrophs, which means they cannot manufacture their own food. As for bacteria, they can be both heterotrophs orautotrophs. Autotrophs, meaning they can make their own food from chemical energyor light. Eukaryotic cells are present in animals and plants. Prokaryoticcells are present in bacteria and archaea. Eukaryotic cell ribosomesare larger than bacterial cell ribosomes.
Eukaryote ribosomes are 80S(Svedberg), as for bacterial ribosomes are 70S. The ribosomes in bacterialcells are free-floating in the cytoplasm. The ribosomes in the eukaryotic cellscan also wander free in the cytoplasm as well as the bound to the outer side ofthe endoplasmic reticulum, the mitochondria and the chloroplasts of eukaryotic cells. The ribosomes of both bacterial andeukaryotic cells synthesize protein, but the process is started differently.
