prokaryotes
...#61616;F controls its growth and washing a meat preparation area after use. Symptoms of Salmonella are diarrhea, nausea, chills, vomiting and fever within 12 to 24 hours of the consumption of contaminated foods Escherichia coli Escherichia coli, more commonly known as E.coli occurs most commonly in meats and cheeses. E.coli’s habitat is in the faeces of infected humans, it produces toxins that are heat stable, and others that are heat sensitive. The cause of E.coli is inadequate cooking and the recontamination of cooked food. The symptoms of an infected human are that they suffer from diarrhea and abdominal cramps, but suffer no fever. E.coli bacteria are primarily controlled by heating as they can grow at refrigeration temperatures. Beneficial Prokaryotes in food As well as causing problems in food- such as E.coli and salmonella prokaryotes can be extremely helpful in food, changing it beyond is recognition. Bacteria, a type of prokaryote, are most commonly used in food diary products. For example sour cream and crème fresh are both products of cream after bacteria have been growing in it. Yet the vastly differing texture, taste, appearance and behavior of the two products are due to two different bacterium. Yoghurt is the most common form of bacteria in food, it is produced by the fermentation of milk by two species of bacteria called Lactobadllus sp. and Streptoccoccus sp. Economic Issues of Prokaryotes in food http://www.nutraingredients.com/news/ng.asp?id=37928-live-bacteria-boosts 27/05/2003 Yoghurt now makes up nearly 13% of global diary sales, according to Euromonitor yoghurt was the fastest growing sector, by far over the 1998-2002 review period. Recent trends in yogurt consumption such as drinking yoghurt and yoghurt in tubes has boosted sales dramatically as yoghurt manufacturers join the well-being culture. In order for these products to be classed as yoghurt they must have the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. Some yoghurts also have Lactobacillus acidiphilus, Bifidus and other live active cultures. These cultures of bacteria are being advertised as a main component of making the yoghurts so healthy, this has given yoghurt sales a major boost. A spokesperson for the International Dairy Foods Association (IDFA) said “Companies are fortifying yogurts by adding extra bacteria, extra calcium and more vitamins and minerals.” http://www.specialtyfood.com/do/news/ViewNewsArticle?id=1001 Specialty Yogu...