1、专业英语八级（食品安全类阅读理解）模拟试卷 1及答案与解析 0 A third of breads contain more salt than recommended under guidelines being introduced next year, a survey found. Most breads were within the current guidelines of 1.1 g of salt per 100g but this is being cut to 1g per 100g. Campaign for Action on Salt and Health (CAS
2、H), which looked at 300 breads, said it was “outrageous“ that bread contained even the current level. The Department of Health said “considerable“ salt reductions had already been made. Manufacturers said many loaves with the lowest salt levels were supermarket brands, which were the most popular. E
3、ating too much salt is linked to high blood pressure, which in turn increases the risk of developing heart disease. Recommended dietary salt levels vary with age. Adults are meant to have no more than 6g of salt in their diet per day, while toddlers should have no more than 2g. Salt levels in bread
4、have fallen by about a third over the past decade, with some falling by up to 40%. But CASH says levels are still too high, and warns there is wide variation in the amount found in loaves. Most are within half a gram of the current target of 1.1 g of salt per 100g of bread about two thick slices. Bu
5、t Cash found some significantly exceeded it. CASH says consumers should look at nutrition labels, where possible, to see how much salt bread contains. But it warns fresh breads, from in-store or high-street bakeries have no nutritional labelling, meaning people cannot tell how much salt they contain
6、. And it said bakery breads often had higher levels than their packaged products. CASH chairman Prof. Graham MacGregor, of the Wolfson Institute of Preventative Medicine, said: “It is frankly outrageous that bread still contains so much salt. The Department of Health needs to ensure that all bread i
7、s clearly labelled and that all manufacturers reduce the salt of bread to less that the salt target of lg per 100g. It is the very high levels of salt that is hidden in everyday food, such as bread, that puts up both adults and childrens blood pressure.“ Victoria Taylor, senior dietician at the Brit
8、ish Heart Foundation, said: “We know too many people are eating too much salt each day. Some manufacturers are working towards targets for salt reduction, but we need more action to cut the salt content in bread and make sure they provide colour-coded food labels to help their customers.“ But Federa
9、tion of Bakers director Gordon Poison said: “The majority of wrapped, sliced bread available already meets the 2012 targets and our members are continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to reduce salt in bread. The vast ma
10、jority of breads singled out in the CASH report as higher in salt are not the mainstream products produced by our members; which do produce around 80% of the nations bread in a 3bn industry.“ A Department of Health spokesman said the government welcomed the “considerable“ salt reductions that bread
11、makers had already made, and it was “very pleasing“ that around 60% of the products met salt targets for 2012. “This is an important step in helping to reduce salt intake, as well as lowering the risk of high blood pressure and resulting strokes and heart disease. We look forward to seeing further r
12、eductions as more companies meet the targets,“ he added. British Retail Consortium food director Andrew Opie said retailers and manufacturers are to fund independent research to look for ways of meeting the 2012 target “while still making foods which consumers want to buy“. From BBC, September 2, 20
13、11 1 According to CASH, the current salt levels of bread are_. （ A） amazingly low （ B） proper （ C） too high （ D） considerable 2 According to the passage, which of the following statements is CORRECT? （ A） Salt reductions are to be made. （ B） The loaves in supermarkets are with the lowest salt levels
14、. （ C） Women can have more salt in their diet per day than men. （ D） Recommended dietary salt levels are different with age. 3 CASH suggests that_. （ A） salt levels in bread should be reduced by 40% （ B） the amount found in loaves should vary with breads （ C） consumers should figure out how much sal
15、t bread contains （ D） only fresh breads should be labelled 4 Whats Gordon Poisons attitude toward the majority of wrapped, sliced bread available? （ A） Positive. （ B） Critical. （ C） Skeptical. （ D） Indifferent. 4 If you, like me, distrust school cafeterias, you pack homemade lunches for your childre
16、n, as I did until my sons finished high school. But in the rush to get youngsters up, dressed, fed and off to school on time, the safety of that packed lunch easily can be overlooked. While there are no statistics on how often schoolchildren are sickened by the lunches they bring from home, its far
17、better to be safe than sorry, said Nancy Donley, the president of STOP FOODBORNE ILLNESS, an advocacy organization. Ms. Donley, who lives in Chicago, knows the risks all too well. In 1993 she lost her only child, 6-year-old Alex, to one of the nastiest food contaminants, innocently consumed in store
18、-bought ground meat. Rather than retreat into a fetal position, she channeled her grief and anger into helping others avoid a similar tragedy. According to the latest data from the Centers for Disease Control and Prevention, one in six Americans will be felled by food poisoning this year, with 128,0
19、00 hospitalized and 3,000 people dying as a result. Thirty-one organisms are known causes of 9.4 million of these illnesses, but 38.4 million people will be sickened by unknown pathogens. Our extraordinarily complex food supply, with commodities coming in year round from all over the world, has seri
20、ously challenged government efforts to keep consumers safe. “Over the years, weve made progress in some areas but gone backward in others,“ Ms. Donley said in an interview. “With so many deaths and illnesses each year from contaminated foods, theres still a long way to go.“ While organizations like
21、hers press for stricter inspection standards from the government and tighter controls from the food industry, Ms. Donley believes that consumers also must protect themselves as best they can. “Its important for the public to understand there are risks in food, and its up to them to try to mitigate t
22、hose risks,“ she said. And since children are among the most vulnerable to severe consequences of food poisoning, it makes sense to start with the lunches they take to school. A standard rule of food safety is to keep cold foods cold and hot foods hot until it is time to eat them. Temperatures betwe
23、en 40 degrees and 140 degrees, not uncommon in packed lunches that sit in warm classrooms for hours, are ideal conditions for bacterial growth. Insulated lunch boxes can help keep food safer. The best box (hard-sided or soft) has an insulated lining and a pocket in which to place a thin freezer pack
24、 to help keep the contents cold until they are consumed. What to put in those boxes? Foods like peanut butter and sliced cheese can tolerate room temperatures without spoiling, especially if insulation is lacking. Also consider pantry-safe foods packed in easy-to-open containers, like tuna that can
25、be eaten out of a flip-top can, with or without bread. Boxed milk or juice sold unrefrigerated is also a safe bet. And you can freeze these (as well as a water bottle) ahead of time and use them as cold packs; as they defrost, theyll keep the rest of the lunch chilled. A number of sandwiches for exa
26、mple, those made with lunch meats, tuna or egg salad can be made the night before and frozen as well; theyll defrost by lunch time. If your child likes lettuce and tomato, pack them separately to be put on the sandwich before eating. If you include cut-up vegetables, be sure they are washed first an
27、d packed in a clean container. Dried fruits and whole fruits like apples, bananas, oranges and grapes can round out the meal and can be kept safely at room temperature. But all fresh fruits, even those that will be peeled, must be washed before they are put in the lunch box. Before preparing food, w
28、ash your hands with warm water and soap for 20 seconds. Counter-tops and cutting boards should be washed as well; they can be sanitized. For the sake of convenience, I use a spray-on bleach product to clean my countertops and sink, and I wash everything that comes into contact with raw animal produc
29、ts immediately after use. Of course, any surface, utensil or hand that comes into contact with raw meat, poultry, fish or eggs must always be thoroughly cleaned before being used for other foods, including those same foods after they are cooked. Ideally, children should wash up before lunch, but tha
30、t may not happen when they have only 15 to 20 minutes to eat. Alternatively, put a pocket-size hand sanitizer or moistened antibacterial towelette in the lunch box and instruct them to use it before they eat. From The New York Times, August 29, 2011 5 According to the author, the safety of homemade
31、lunches_. （ A） is obviously ensured （ B） can be easily ignored （ C） is no better than food in school cafeterias （ D） is known to all the people 6 Some parties are mentioned in the article in terms of taking responsibility of mitigating the food poisoning EXCEPT_. （ A） the government （ B） the food in
32、dustry （ C） the press （ D） consumers 7 In order to ensure food safety you should_. （ A） keep packed lunches between 40 degrees and 140 degrees （ B） keep cold foods cold and hot foods hot （ C） put the food in lunch boxes with a soft lining and a pocket （ D） keep the lunch boxes in warm classrooms 8 _
33、can perfect the meal. （ A） Peanut butter or sliced cheese （ B） Boxed milk or juice （ C） Tuna or egg salad （ D） Dried fruits and whole fruits 9 If there is not enough time to have lunch, children can wash up by using_. （ A） a spray-on bleach product （ B） warm water （ C） soap （ D） a pocket-size hand s
34、anitizer 9 Health regulators on Friday detained nine shipments of orange juice from Brazil and Canada that contained traces of an illegal fungicide, and rejected industry calls to overhaul the way they test for the banned substance. The Food and Drug Administration said carbendazim would remain ille
35、gal for citrus in any amount in the United States. Brazil and U.S. industry groups asked the FDA to reconsider its stance on the fungicide, widely used in Brazil to combat blight blossom and black spot, a type of mold that grows on orange trees. The FDA started testing for the fungicide on January 4
36、, after an alert from Coca-Cola, roiling orange juice futures to record highs as traders feared a prolonged disruption to supply. Orange juice futures jumped almost 3 percent on Friday after the FDA announcement. Traders also fretted that the fungicide testing would further dent demand if it transla
37、ted into higher prices for consumers, or sparked fears of a health risk. Brazilian orange juice makes up about half of all U.S. imports, and meets more than a tenth of domestic demand. The U.S. Juice Products Association and Brazils CitrusBR urged the FDA to raise the amount of the fungicide, carben
38、dazim, it will allow into the country by raising the legal limit for frozen concentrated juice. “If this were considered, the whole problem would have been already resolved,“ CitrusBRs Christian Lohbauer told reporters on Friday. These were the first public efforts by the two countries industries to
39、 persuade the FDA to restore juice imports into the United States since testing began almost a month ago. The industry groups called on the FDA to differentiate between ready-to-drink juice and frozen concentrate. Since the concentrate is diluted before drinking, the level could be close to 60 parts
40、 per billion (ppb) without exceeding the FDAs legal limit for drinkable juice, industry groups said. The FDA said any imports with detectable levels of fungicide, which means above 10 ppb, would not be allowed in the country. The European Union allows 200 ppb, and the FDA has said any level of fungi
41、cide below 80 ppb poses no health risk. The agency did not recall any juice already on store shelves in the United States. Ready-to-drink juice, which makes up about 65 percent of Brazils juice shipments to the United States, does not seem to have a problem with traces of the fungicide. Only frozen
42、juice spikes above the limit because it is in concentrate form and would be diluted for drinking, Lohbauer said. “The agency is using this lower maximum level. because the letter of the law requires the agency to do so,“ the U.S. Juice Products Association said in a statement, and said a higher tole
43、rance level would be the logical choice to protect consumers. But the FDA did not budge on its testing policies. “Weve stated before that we would test imports on an as is basis, and thats still our policy,“ FDA spokeswoman Siobhan DeLancey said in an email. Brazil juice imports will continue to fal
44、ter unless the FDA raises its tolerance level for fungicide, or Brazilian growers find an alternative way to keep trees free from mold, growers said. However, U.S. consumers still have plenty of juice to drink for now because of a large crop this season, analysts said. The Brazilian juice industry s
45、aid it would study alternatives if the United States continues to reject its juice shipments. The industrys pressure on the FDA came after the agency announced on Friday that it had blocked three shipments of Brazilian orange juice and six from Canada that tested positive for carbendazim. Canada, wh
46、ich makes up less than 1 percent of U.S. imports, does not grow its own oranges, and traders assumed the Canadian juice was grown in Brazil. The South American country often ships juice to Toronto, to get it to consumers in Chicago. Of the six shipments detained from Canada, none had levels of fungi
47、cide higher than 31 ppb, and most were below 20 ppb. The Brazilian shipments that tested positive had carbendazim levels between 20 ppb and 52 ppb. Two other Brazilian concentrate shipments tested positive for the fungicide, but the companies decided not to import the juice into the country, the FDA
48、 said. The FDA said 29 of the 80 orange juice samples it had taken since testing began on January 4 had no traces of carbendazim, including two from Brazil and seven from Canada. Importers will have 90 days to export or destroy the product, the agency said. The FDA said it would test all shipments t
49、wice, and detain any that tested positive for carbendazim at least once. In the United States, trace amounts of the fungicide are still allowed in 31 food types including grains, nuts and some non-citrus fruits. The fungicide had been allowed for citrus until 2009 as a temporary measure, regulators said. From Reuters, Jan 27, 2012 10 The attitude of the industry towards the way the FDA test for the banned substance is_. （ A） skeptical （ B） ambiguous （ C） opposed （ D） favourable 11 Why does the test for the fungicide hav
