Q19 - The efficiency of microwave ovens

[ymcho2013]

Why is answer choice D right instead of C? C says that adding salt to food can increase the danger of food poisoning - isn't this supported by the statements above? Salt effectively blocks microwaves from heating the inside, therefore not killing the bacteria, therefore increasing the chances of getting food poisoning. Basically, the more salt you add, the more bacteria is left in the food, and the higher the chance of getting food poisoning.

Isn't D kind of the reverse of this same argument?

Thanks!

[timmydoeslsat]

Answer choice C is discussing the idea of the food already being cooked. Adding salt after it has been cooked is not the issue.

We are told of the threat of having salted food being cooked. If you have unsalted food being cooked, and then add salt on it, we are not told of a problem.

Answer choice D is supported. We know what happens when we cook food in the microwave that is salted, it will not kill bacteria that cause food poisoning.

So to not prepare foods with salt that will be microwaved will lessen the danger.

[karen_jiang111]

Is B wrong because of "serious", since seriousness is not discussed in the argument, and maybe food poisoning caused by microwave ovens are slight situations?

[nthakka]

(B): is wrong because maybe 99/100 foods are unsalted when put into the microwave, and 1/100 are salted and thus increase chances of poisoning. If we were to NEVER use Microwaves again, couldn't more people get poisoned by NOT using microwaves instead of benefitted by it?
Sure, it could help the 1 person, but 99 people who do not use salt when put into the microwave do not get benefitted.