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Passage Four Questions 36 to 40 are based on the following passage.
Many
Americans harbor a grossly distorted and
exaggerated view of most of the risks
surrounding
food.
Fergus
Clydesdale,
head
of
the
department
of
food
science
and
nutrition at
the University of Massachusetts-Amherst, says
bluntly that if the dangers
from
bacterially contaminated chicken were as great as
some people believe,
“
The
streets
would
be
littered
with
people
lying
here
and
there.
”
Though
the
public
increasingly demands no-risk
food, there is no such thing. Bruce
Ames, chairman of the biochemistry department at
the University of California, Berkeley,
points out that up to 10% of a
plant
’
s weight is
made up
of natural pesticides, says he:
“
Since plants do not have jaws or teeth to
protect themselves, they
employ chemical warfare.
”
And many naturally produced
chemicals,
though
occurring
in
tiny
amounts,
prove
in
laboratory
tests
to
be
strong
carcinogens-a substance
which can cause cancer. Mushrooms might be banned
if they
were
judged
by
the
same
standard
that
apply
to
food
additives.
Declares
Christina
Stark, a nutritionist at Cornell
University:
“
We
’
ve got far worse natural chemicals in
the food
supply than anything man-made.
”
Yet the issues are
not that simple. While Americans have no reason to
be terrified to
sit
down
at
the
dinner
table,
they
have
every
reason
to
demand
significantimprovements
in
food
and
water
safety.
They
unconsciously
and
unwillingly
take
in
too
much
of
too
many
dangerous
chemicals.
If
food
already
contains
natural
carcinogens,
it
does
not
make
much
sense
to
add
dozens
of
new
man-made
ones.
Though
most
people
will
withstand
the
small
amounts
of
contaminants
generally
found
in
food
and
water,
at
least
a
few
individuals
will
probably get cancer one day because of
what they eat and drink.
To
make good food and water supplies even better, the
Government needs to tighten
its
regulatory standards, stiffen its inspection
program and strengthen its enforcement
policies. The food industry should
modify some long-accepted practicesor turn to less
hazardous
alternatives.
Perhaps
most
important,
consumers
will
have
to
do
a
better
job of
learning how to handle and cook food properly. The
problems that need to be
tackled exist
all along the food-supply chain, from fields to
processing
plants to kitchens.
36. What does the author
think of the Americans
’
view of their food?
A) They
overstate the government
’
s interference with the food industry.
B)
They are overoptimistic about the safety of their
food.
C) They overestimate the
hazards of their food.
D) They overlook
the risks of the food they eat.