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Food and Health Vocabulary and Expressions foodborne illness acute adverse reaction vermin control toxins
Food and Health Vocabulary and Expressions foodborne illness acute adverse reaction vermin control toxins
admin
2018-06-10
23
问题
Food and Health
Vocabulary and Expressions
foodborne illness acute adverse reaction vermin control
toxins disinfectant ubiquitous
parasite adulterated underpinned
prion ceramic Salmonella
non-fatal glaze E. coli
cross-contamination rancid
What can we learn from the speaker?
Food and Health
Foodborne illness, commonly called " food poisoning", is caused by bacteria, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version. The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as " foreign bodies" )during farming, manufacture, cooking, packaging, distribution, or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.
Food poisoning has been recognized as a disease since as early as Greek doctor Hippocrates. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.
Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.
Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the general rule of thumb is that cold foods should be kept cold and hot foods should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or E. coli.
选项
A、Foods that spoil easily must not be provided to certain people.
B、Dairy products are not necessarily cold foods.
C、Hot soup should be kept hot when put in storage.
D、Chicken to be fried should be placed at room temperature for thawing.
答案
C
解析
根据原文“hot foods should be kept hot until storage”可知,热汤属于热食,在存储前应当保持一定的温度,故C为正确答案。
转载请注明原文地址:https://kaotiyun.com/show/3XrO777K
本试题收录于:
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