狒狒93--microwave ovens ~~

Sonehri

93. 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 interiorof 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?

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.

逻辑混乱！！
题目说：mo效率的降低时因为盐的存在。当加热的时候，食物内部的盐达到一定的温度可以kill b，内部有盐的就不能。于是科学家得出结论，盐有效的block了m对食物内部的加热。问文中的信息最支持以下哪一个结论？
我的理解对么？

个么C为什么错？加盐-->食物内部不能被加热到-->不能kill b——>poisoning

甜你一口

has been cooked or reheated已经被加热的食物，细菌已经都被杀死了

Sonehri

我错了~my reading comprehension sucks

bdensford

Microwave ovens present less of a risk of burns when used. They heat the food but stay cold themselves unlike other types of heating methods. Heated food can heat the dish in which it is heated but even that in lesser extent than conventional stoves and ovens.
Cooking in a microwave oven (compared to baking in the oven or frying) eliminates the formation of tars and char, which are carcinogenic, because of its lower temperature of cooking, which is in fact boiling point of water. bakingreview.com