Question

WASHINGTON---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.”
小题1:Where did this article most likely come from?

A．The Internet.

B．A newspaper.

C．A Textbook.

D．A brochure.

小题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.

小题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.

小题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.

小题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.

Answer 1

小题1:B
小题2:D
小题3:C
小题4:A
小题5:D

试题分析：本文是一篇新闻报告，讲述了食物安全调查中所发现的事情。
小题1: B。推理题。从文章开头的WASHINGTON---可知这是一篇新闻报答，一般情况下新闻类题目都会有这样的标志，说明这边新闻是从何地发出的。故B正确。
小题2: D。细节题。根据第三段可知，段落4至6中的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.
可知是在描述该研究过程中观察到的不良卫生习惯。
小题3: C。细节题。从文章第10和11段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.和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.”可知题目认为自己已经足够细心了。
小题4: A细节题。从文章最后一段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.”可知A项内容正确。
小题5:D。主旨大意题。整篇文章都在讲食物安全调查中所发现的事情，故D正确。。
点评：本文是一篇新闻报告，讲述了食物安全调查中所发现的事情。本文以细节题的考查为主，细节题是针对文中某个细节、某句话或某部分具体内容设置问题，正确答案的根据一定可以在原文中找到，即原文的改写往往成为正确选项。通常细节题的正确选项有以下特征：对原文句子中的关键词进行替换。把原文中的一些词换成意义相近的词，成为正确选项。词性或者语态的变化。把原文中的一些词变换一下词性，或者改变原文句子的语态，给考生制造障碍。语言简化。把原文中的复杂语言现象进行简化，成为正确答案。正话反说。把原文中的意思反过来表达而成为正确选项(适用于寻找错误选项的题目)。