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  3. Meat from chickens contaminated with salmonella bacteria can cause serious food poisoning. Capsaicin, the chemical that gives ch

Meat from chickens contaminated with salmonella bacteria can cause serious food poisoning. Capsaicin, the chemical that gives ch

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问题 Meat from chickens contaminated with salmonella bacteria can cause serious food poisoning. Capsaicin, the chemical that gives chili peppers their hot flavor, has antibacterial properties. Chickens do not have taste receptors for capsaicin and will readily eat feed laced with capsaicin. When chickens were fed such feed and then exposed to salmonella bacteria, relatively few of them became contaminated with salmonella.
In deciding whether the feed would be useful in raising salmonella-free chicken for retail sale, it would be most helpful to determine which of the following?
选项 A、Whether feeding capsaicin to chickens affects the taste of their meat
B、Whether eating capsaicin reduces the risk of salmonella poisoning for humans
C、Whether chicken is more prone to salmonella contamination than other kinds of meat
D、Whether appropriate cooking of chicken contaminated with salmonella can always prevent food poisoning
E、Whether capsaicin can be obtained only from chili peppers
答案A
解析 Argument Evaluation
Situation Chickens will readily eat feed laced with capsaicin, which appears to protect them from contamination with salmonella bacteria that can cause food poisoning.
Reasoning What information would help determine whether using the feed would be an effective strategy for raising salmonella-free chicken for retail sale? In order for the strategy to be effective, it must be economically feasible for farmers to raise chickens using the feed, and there must be enough consumer demand for chickens raised this way. So any information about factors likely to affect either the economic feasibility of raising the chickens or consumer demand for them could be helpful in determining how useful the feed would be.
A Correct. If chicken producers tried to market meat from capsaicin-fed chickens without knowing whether the taste is affected, they would risk alienating consumers. Of course, if they found that the taste is affected, they would then need to do further investigations to determine how consumers would likely respond to the difference. If consumers did not like the taste, this could negatively affect demand for the chickens. In that case, using the feed would not be an effective way to raise chickens for retail sale.
B There are two ways this might be considered relevant. First, it might be thought that because capsaicin reduces the risk of salmonella poisoning in humans, it will also do so in chickens; but we already have good evidence of that in the argument. Second, it might be thought that, if the capsaicin does not produce chickens that are totally salmonella free, then if any capsaicin remains in the chickens, it will help prevent any humans who consume the chicken from getting salmonella poisoning. But the relevant issue is whether the capsaicin will make the chickens salmonella free, not whether humans will be protected whether the chickens are salmonella free or not.
C The susceptibility of other types of meat to salmonella contamination would not affect the usefulness of the feed for preventing such contamination in chicken.
D Presumably many people do not cook contaminated chicken appropriately, so consumers could still benefit from salmonella-free chicken whether or not appropriate cooking methods could prevent food poisoning.
E Regardless of whether capsaicin can be obtained from other sources, chili peppers may be a perfectly viable source.
The correct answer is A.
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