Lương Đặng Minh Như

Đặng Thị Hồng Phúc

Hồ Nguyễn Kim Phụng

Paragraph 1 – A child’s death caused by food poisoning

Lauren Beth Rudolph ate a cheeseburger
Lauren was admitted to the hospital
She endured heart attacks before dying
She was six.

Paragraph 2 – The perpetrator: the virulent bacteria E.coli 0157:H7

The burger was contaminated with virulent bacteria E.coli O157:H7.
Her death first outbreak caused 732 illnesses in 5 states, killed 4 children.
The virulent E.coli bacteria take deadly infection.
ảnh illness is little more than a stomachache.
After Rudolph’s case, we realized no issue of stomachache, but a serious and compelling public
health problem.

Paragraph 3 – Effect of bacteria on humans.

More risk involved in our everyday activity of eating.
It is estimated 76M people suffer from foodborne, 325.000 are hospitalized, 5.000 die each year
in the US.
Contaminated food and water kill 2M children a year.
Virulent types of bacteria are to blame.

Paragraph 4 – Benefits of bacteria

Bacteria are part of life.
There are 200 times bacteria in the colon of a single human.
Most of these help with digestion, making vitamins, shaping immune systems, keeping us
healthy.
Raw food has bacteria.
Bacteria produce foodborne illnesses are of a different, more virulent kind.

Paragraph 5- Bacteria's shelter.

Bacteria produce foodborne illnesses are present in the intestines of animals we raise for food.
When a food animal containing bacteria is cut open, bacteria inside the animal can contaminate
meat.
Fruits and vegetables can pick up bacteria if washed or watered with contaminated water.
A single bacteria, given the conditions, divide enough to produce colonies of billions over the
cause of a day.
Contaminated food can become an infection
Bacteria can hide and multiply on sponges, dishtowels, cutting boards, sinks, knives, kitchen
counters, where they are transferred to foods or hands.

Paragraph 6 - Spread of bacteria on the farm

Changes in the way the farm animals are raised are affecting the rate bacteria can spread.
Fish, cattle, and chickens are raised in factory farms.
Crowded cattle if one is contaminated with E.coli O157:H7 will spread to others.

Paragraph 7 - The opinion of investigators on food safety.

Disease investigators work to find the sources of outbreaks and prevent them in the future.
Griffin has worked in foodborne disease business for 15 years.
Outbreaks that killed Lauren turned her attention to public food that exists in restaurants and in
the food production system.
Food safety is not just a question of handling food in the kitchen.
We are aware the responsibility does not rest with the cook and know that contamination often
occurs in the production process- at steps on the way from farm to market.
Paragraph 8 – PulseNet: tool to find source of outbreaks
Griffin’s job is to look for the trends in food-related illness through analysis of outbreaks.
Staffs try to identify the food source of an outbreak and bacteria.
Scientists use a tool called PulseNet connected by a computer that matches types of bacteria
using DNA.
PulseNet allows epidemiologists to associate an illness in Nebraska with one in Texas tying
together what might appear as cases.
The job track down what went wrong in the food journey to the table, allow them to determine to
recall a food to change the process by which it’s produced.

Paragraph 9 - The perpetrator: Mangoes contaminated with salmonella bacteria

In Jan 2000, public health officials in Virginia noted a group of patients sick with food poisoning
from salmonella.
PulseNet identified 79 patients who suffered from same type of salmonella bacteria in 13 states,
15 had been hospitalized, 2 had died.
All had eaten mango during the previous Nov and Dec.
The mangoes were washed in contaminated water containing a type of salmonella bacteria.
Salmonella contamination is a problem, in the following years, other salmonella cases were
detected.
In the spring of 2001, almonds from a farm in California infected 160 Canadians with
salmonella.

Paragraph 10 – Humans choice when using fruits and vegetables

We no longer eat fruits and vegetables in season that are grown locally.
We demand our strawberries, peaches, mangoes, and lettuce year-round.
We depend on imports.
Eating food grown elsewhere means depending on the soil, water, sanitary conditions, on the
way their workers farm harvest, process, and transport the products.

Paragraph 11 – Sanitary products of Costa Rica.

There are a number of stories that provide hope and show us how food production need to mean
increased risk of contamination.
Costa Rica has made sanitary production of fruits and vegetables a nationwide priority.
Product packages in sanitary conditions, compulsory hand washing, proper toilets are provided
for workers in the fields.
Food scientists from the University of Costa Rica are optimistic about the future: “the farmers
we’ve trained will become models for all our growers”

Paragraph 12 – Salmonella-free chickens in Sweden.

In Sweden, progress has been made in reducing the occurrence of foodborne diseases at an early
stage.
Swedish chicken farmers have eliminated salmonella from their flocks by cleaning up chicken
houses and by using chicken.
The chickens that Swedes buy are salmonella-free.
The success is indeed feasible for companies and farms to produce safe and sanitary food, while
still turning a profit.