SCRIPT

Good morning everyone, welcome to our mini-presentation.

My name is My and I’m looking forward to talking with you today about our topic: Foodborne
illness.

-I think we all know that our diets have a direct link to our health, so it’s crucial that we make
sure what we consume it’s safe to eat. So we will talk about how food safety is important?

-We will start with a short story. On Christmas Eve, 1992, Lauren was suffering from
stomachache after she ate a cheeseburger and then admitted to the hospital. After having
endured 3 heart attacks, she died, at 6 years old. And, as sad as it can be, her death was also
the first in an outbreak that caused 732 illnesses in five states and killed four children.

-The reason is that the burger she ate was contaminated with virulent bacteria E.coli. The
E.Coli bacteria are so virulent that it takes no more than a few of them to cause a deadly
infection. After that, we realize that food poisoning was no issue of stomachaches, but a serious
and compelling public health problem.

-Our presentation will have three main parts:

-1: Bacteria to blame.

-The E.Coli 0157:H7 and most type of bacteria are to blame when it comes to foodborne
diseases. It is estimated that each year in the United States 76 millions people suffer from
foodborne diseases, 325 thoundsands of them are hospitalized and 5 thoundsands have died. In
the developing world, contaminated food and water killed almost 2 millions childrens a year.

-But not every bacteria is bad for our body. There is the GOOD girl bacteria that are an integral
part of a healthy life and there is the BAD boy bacteria – the different and more violent kind.

-Most of these good bacteria help with digestion, making vitamins, shaping the immune system,
and keeping us healthy.

-Many of the bacteria that produce foodborne illnesses are present in the intestines of the
animals we raise for food. When an animal containing dangerous bacteria is cut open during
processing, the bacteria inside the animal can contaminate meat.
-For the case of fruits and vegetables, it is often come from natural component: fruit and
vegetables can pick up the dangerous bacteria if washed or watered with contaminated water.

-The bacteria can also hide multiply on sponges, dishtowels, cutting board, sinks, knives, and
kitchen counters, where they are easily transfered to food or hands.

-A single bacterium, given the right conditions, divides rapidly enough to produce colonies of
billions over the course of (trong khoang thoi gian) a day.

-So now that we know about the danger of the bad bacteria and how fast it can spread. We will
now move on to part 2: Tracking the source.

-Food safety is no longer just a question of handling (xu li) food properly in the domestic
kitchen. The reponsibility does not rest only with the cook. We have come to know that
contamination often occurs early in the production process – at various stages.

Disease investigators’ job is to look for trends in food-related illnesses through analysis of
outbreaks. To link cases together, the scientists use a powerful tool called PulseNet- it helps
epidemiologists to associate an illness in Nebraska, say, with one in Texas, tying together what
might otherwise appear as unrelated cases.

-After that they'll have to track down what went wrong in the food's journey to the table, to
determine whether to recall a particular food or to change the production's process.

-In January 2000, public health officials in Virginia noted an unusual group of patients sick with
food poisoning from samonella. Using Pulse Net, the CDC identified

-79 patients in

-13 states who suffered infection from the same type of samonella bacteria.

-15 have been hospitalized,

-2 had died. Samonella contamination is a wide spread problem, and in the following years,
other samonella cases were detected.

-In the spring of 2001, foe example, almonds from a farm in Califoria infectef 160 Canadians
with samonella.

-In the case of mango, researchers have discovered them being washed in contaminated water
containing samonella bacteria. It was also the same for the almond outbreak. Scientists have
concluded: the problem that if we demand a particular type of food year-round instead of
eating it seasonally, we will have to purchase food from other places.
-Eating food grown elsewhere means depending on the soil, water, and sanitary conditions in
those countries. As long as we still consume imported groceries, we'll still have to be cautious
of potential danger in that food.

-So now that we have the source of foodborne illness and the potential dangers. We will now
move on to the final part: Reducing the risk of food poisoning and how to prevent it.

-There are a number of succes story that provide hope show us how international food
producton need not mean increased risk of contamination.

-Product is packed carefully in sanitery condition, frequent handwashing is compulsory, and

proper toilet are provided for workers in the fields.

-Progress has been made in reducing the occurences of foodborne diseases at an early stages.
Swedish chicken farmers have

-virtually climinated samonella from their flocks by diligently cleaning up their chicken houses
and

-by using chicken feed that has undergone hitting to rid it of the dangerous bacteria.

-Such changes have made Carmela Valazquez, a food scientist from the university of Costa Rica
optimistic about the future: “ The farmer we have changed will become the model of our
grower”.

And with all that being said, we have completed 3 main parts of our presentation. Now I would
like to talk a little bit more about the reflection and discussion of the topic.

-And so from this reading, we have concluded some main points:

- The most common reason why we suffer from foodborne illness (contaminated with
virulent bacteria E.coli) is due to consuming imported groceries.
- The scientists and epidemiologists have worked together to find out the source of the
foodborne illness and contributed greatly to the battle against food poisoning.
- Sometimes the foods we love and count on for good health are contaminated with
germs that cause sickness and can even be deadly. More progress is needed to protect
people and reduce foodborne illness in all over the world.
- Our consumption of foods both domestic and imported carries the risk of exposure to
parasites, bacteria and other foodborne illnesses. So then, how do we mitigate the risks
associated with our addiction to imported foods? Experts say to check for recalls and
pay attention to food safety alerts. And, when making your purchase try to stick to well-
 known brands and buy from reputable vendors. Or, just stick with buying local and feel
good for a multitude of reasons.
- By purchasing locally grown foods, you help maintain farmland in your community. Local
foods promote a safer food supply. The more steps there are between you and your
food's source the more chances there are for contamination. Local businesses not only
pay their employees, they also spend money at other local businesses. That means by
buying local, you help create jobs for your friends and neighbors, contribute to
improved public infrastructure, and invest in your community both socially and
economically.

-At the end of this topic, we will discuss about ways to prevent food poisoning: What do you
think can be done to protect ourselves from foodborne illness? Anybody have an idea? ( Câu
này đợi chúng nó trả lời xong thì mới chuyển slide cuối để tao đọc nhé)

And that’s the end of presentation. Thank you everyone for listening.