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The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the prese

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问题 The efficiency of microwave ovens in destroying the harmful bacteria frequently found in common foods is diminished by the presence of salt in the food being cooked. When heated in a microwave oven, the interior of unsalted food reaches temperatures high enough to kill bacteria that cause food poisoning, but the interior of salted food does not. Scientists theorize that salt effectively blocks the microwaves from heating the interior. Which one of the following conclusions is most supported by the information above?
选项 A、The kinds of bacteria that cause food poisoning are more likely to be found on the exterior of food than in the interior of food.
B、The incidence of serious food poisoning would be significantly reduced if microwave ovens were not used by consumers to cook or reheat food.
C、The addition of salt to food that has been cooked or reheated in a microwave oven can increase the danger of food poisoning.
D、The danger of food poisoning can be lessened if salt is not used to prepare foods that are to be cooked in a microwave oven.
E、Salt is the primary cause of food poisoning resulting from food that is heated in microwave ovens.
答案D
解析 本题的结论是食盐可以有效地阻止微波加热食物的内部。如果不向将要在微波炉内加热的食物中加盐，那么微波就可以有效地加热食物的内部，使食物的内部达到足够高的可以杀死细菌的湿度，从而食物中毒的危险性会降低，所以(D)为正确选项；(E)为迷惑选项，在这里应当注意的是食盐不能引起食物中毒，它只是不能使微波有效地加热食物的内部，因此(E)是错误选项；(A)、(B)、(C)都不能从上述论述中合理地推出。
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