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All around the world, many people
get sick from food poisoning. The most communal cause of food poisoning arises
from bacteria and viruses. Symptoms differ depending upon which virus or
bacteria has contaminated the food. The viruses and bacteria’s that produce the
most 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. coli
lives there. While most types of E. coli are innocent, certain types can make
you ill. The vilest type of E. coli, known as E. coli O157:H7, triggers bloody
diarrhea, severe abdominal pain, vomiting, and can occasionally cause kidney
failure and even fatality. This type of bacteria can be found in contaminated
food, raw fruits and vegetables, undercooked ground beef, unpasteurized (raw)
milk and juice, contaminated water, and if you don’t wash your hands cautiously
after touching an animal or its environment, you could develop an E. coli
infection. The illness duration is commonly 5-10 days but most people will
recover in 6-8 days. Many people don’t know what to do when they get food poisoning
because making a doctor appointment is pointless when their closest opening is
in two weeks. You should drink plenty of fluids and get rest. If you cannot
drink enough fluids to prevent dehydration or if your symptoms get worse
(including blood in your stools or severe abdominal pain), go to the ER or a
urgent care center. Doctors should not prescribe antibiotics to treat this
infection. Best ways to avoid this infection is to be careful not to eat
high-risk foods (the information above), use a food thermometer to make certain
that the ground beef has reached a nontoxic internal temperature of 160° F., wash hands before and after preparing
food, wash hands after diapering infants, and after touching any cow, goat,
sheep and especially their foods/treats and living environment.

The difference
between prokaryotes and eukaryotes is studied to be the utmost important
distinction among groups of organisms. Prokaryotes are known to be bacteria and
eukaryotes are known to be fungi. Fungi can be single celled or multicellular, with
the exception of yeast. Bacteria are unicellular and the immense majority of
bacterial cells are physically small and morphologically simple in comparison
with the vast majority of eukaryotic cells. Fungi contain membrane-bound
organelles, including a nucleus. Bacteria does not contain nucleus or any other
membrane-bound organelles. When comparing fungi and bacteria, you will notice
that both organism’s plasma membranes involve flagella and both organisms have
a cell wall. Though, the components within the cell walls are different.  Fungi is referred to as heterotrophs, which means
they can not manufacture their own food. As for bacteria, they can be either heterotrophs
or autotrophs. Autotrophs meaning, they make their own food from light or chemical
energy. Eukaryotic cells are present in animals and plants. Prokaryotic cells
are present in bacteria and archaea.

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 Eukaryotic cell ribosomes are larger
than bacterial cell ribosomes. Eukaryote ribosomes are 80S (Svedberg), as for
bacterial ribosomes are 70S. The ribosomes in bacterial cells are free-floating
in the cytoplasm. The ribosomes in the eukaryotic cells can also roam free in
the cytoplasm as well as the bound to the exterior of the endoplasmic reticulum,
the mitochondria and the chloroplasts of eukaryotic cells. The ribosomes of both bacterial and
eukaryotic cells synthesize protein, but the process is started differently.

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