下列句子中没有语病的一项是( ) A. 中国体育健儿斗志昂扬,一举囊括了13枚金牌中的11枚,大长了中国人民的志气。 B. 电门一关,就可以阻止电流不再进来。 C. 过去这个学校不执行“学生以学为主”,所以学生的学习水平很低。 D. 凡事要依靠群众,否则就做不成什么大事。 答案:DWASHINGTON---Think you’re savvy about food safety?
That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families
in Logan, Utah. What was caught on tape in this middle-class, well-educated
college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same
towel to wipe up raw meat juice as to dry their hands. Made a salad without
washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in
which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and
then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw
eggs---no soap against the salmonella(沙门氏菌) that can
lurk(潜伏) in eggs.
“Shocking,” was Utah State University nutritionist
Janet Anderson’s reaction.
Specialists call this typical of the average U.S.
household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children
or ringing phones, simply not thinking about germs. Even Anderson made changes
in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s
$50,000 study to detect how cooks slip up. The goal is to improve consumers’
knowledge of how to protect themselves from the food poisoning that strikes 76
million Americans each year.
“One of the great barriers in getting people to change
is they think they’re doing such a good job already,” said FDA consumer
research chief Alan Levy.
Surveys show most Americans blame restaurants for
food-borne illnesses. Asked if they follow basic bacteria-fighting
tips---listed on the Internet at www.fightbac.org---most insist they’re careful
in their kitchens.
Levy says most food poisonings probably occur at home.
The videotapes suggest why. People have no idea that they’re messing up,
Anderson said. “You just go in the kitchen, and it’s something you don’t think
about.”
She described preliminary(初步的) study results at a food meeting last week. Having
promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be
filmed. Their kitchens looked clean and presumably(perhaps) they were on their
best behavior, but they didn’t know it was a safety study. Hoping to see
real-life hygiene, scientists called the experiment “market research” on how
people cooked a special recipe.
Scientists bought ingredients for a salad plus either
Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with
mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the
groceries.
There was mistake No. 1: Only a quarter stored raw
meat and seafood on the refrigerator’s bottom shelf so other foods don’t get
contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45
percent washed their hands. Of those, 16 percent didn’t use soap. You’re
supposed to wash hands often while cooking, especially after handling raw meat.
But on average, each cook skipped seven times that Anderson said they should
have washed. Only a third consistently used soap---many just rinsed and wiped
their hands on a dish towel. That dish towel became Anderson’s nightmare. Using
paper towels to clean up raw meat juice is safest. But dozens wiped the
countertop(台面板) with that cloth dish towel---further
spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed
salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with
thermometers, and Anderson found “alarming” results: 35 percent who made the
meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent
undercooked the fish.
Must you use a thermometer? Anderson says just because
the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns.
FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy
calls those dirty dish towels troubling; expect more advice stressing paper
towels.
Anderson’s main message: “If people would simply wash
their hands and clean food surfaces after handling raw meat, so many of the
errors would be taken care of.”
1.Where did this article most likely come from?
A.The Internet.
B.A newspaper. C.A Textbook. D.A brochure.
2. What is the purpose of Paragraphs 4 through 6?
A.To present
the author’s opinion about the study.
B.To explain
how the study was conducted.
C.To state the
reason for the food safety study.
D.To describe
things observed in the study.
3. What prevents many Americans practicing better food
safety in their kitchen?
A.They don’t trust the Food and Drug Administration.
B.They’ve followed basic bacteria-fighting tips on the
Internet.
C.They think
they are being careful enough already.
D.They believe
they are well-informed and well-educated enough.
4. Which of the following would prevent most cases of
food poisoning in the home?
A.Washing hands
and cleaning surfaces after handling raw meat.
B.Strictly
following recipes and cooking meat long enough.
C.Storing raw
meat on the bottom shelf in the refrigerator.
D.Using paper
towels t clean up raw meat juice.
5. What is the main purpose of this article?
A.To discourage
people from cooking so much meat at home.
B.To criticize
the families who participated in the study.
C.To introduce
the Food and Drug Administration’s food safety
campaigns.
D.To report the
results of a study about the causes of food poisoning.