Street sellers, particularly in developing countries, supply large amounts of food ____1____ people on low incomes. This sector also employs some 6-25% of the work force, mainly women, in developing countries, and provides markets for agricultural and other produce. In many countries, _____2____, the authorities are not willing to recognize it _____3____ a formal sector of the food supply system, they may ignore it in food control programs or even try to put an end to ____4____.
There are two possible contaminants: pathogenic micro-organisms _____5____ hazardous chemicals. As _____6___ as micro-organisms are concerned, there is apparently no convincing evidence that street foods are more involved in1 the transmission of infection than foods obtained in, e.g., hotels. Studies in Egypt and elsewhere have found street foods to compare not unfavorably with2 hotel ____7___ in respect of3 contamination with micro-organisms-some street foods were found to be contaminated with pathogens, but so were foods from four-and five-star ____8____ in the same area.
Hazardous chemicals have been found in street foods, and food exposed for sale on roadsides may become contaminated by lead from vehicle exhausts4.
Health dangers may arise ____9____: purchase of raw _____10____ of poor quality; improper storage, processing, and cooking, leading ____11_____ reuse of water; limited piped drinking-water; lack of refrigeration; unsatisfactory waste-disposal facilities5; and personal cleanliness.
The authorities should take ____12____ account the potentials of different categories of food for transmitting disease, and should control appropriately for the different _____13_____—sellers of bottled drinks require less control than those of food. Dry foodstuff, dried grains, and sugared foods are less likely to transmit disease than gravies, cooked rice, and low-acid milk, egg, and meat products. Similarly foods which are thoroughly cooked and eaten at _____14_____ are safer than precooked food dept at high temperatures ____15____ several hours.
1. A) for B) on C) by D) at
2. A) but B) however C) besides D) what
3. A) to B) about C) as D) of
4. A) them B) those C) its D) it
5. A) and B) or C) for D) with
6. A) farther B) far C) more D) many
7. A) disease B) diseases C) food D) foods
8. A) hotels B) houses C) buildings D) generals
9. A) at B) with C) from D) to
10. A) food B) thing C) matters D) materials
11. A) to B) about C) from D) around
12. A) at B) to C) into D) in
13. A) price B) prices C) category D) categories
14. A) once B) twice C) all D) home
15. A) about B) at C) before D) for
There are two possible contaminants: pathogenic micro-organisms _____5____ hazardous chemicals. As _____6___ as micro-organisms are concerned, there is apparently no convincing evidence that street foods are more involved in1 the transmission of infection than foods obtained in, e.g., hotels. Studies in Egypt and elsewhere have found street foods to compare not unfavorably with2 hotel ____7___ in respect of3 contamination with micro-organisms-some street foods were found to be contaminated with pathogens, but so were foods from four-and five-star ____8____ in the same area.
Hazardous chemicals have been found in street foods, and food exposed for sale on roadsides may become contaminated by lead from vehicle exhausts4.
Health dangers may arise ____9____: purchase of raw _____10____ of poor quality; improper storage, processing, and cooking, leading ____11_____ reuse of water; limited piped drinking-water; lack of refrigeration; unsatisfactory waste-disposal facilities5; and personal cleanliness.
The authorities should take ____12____ account the potentials of different categories of food for transmitting disease, and should control appropriately for the different _____13_____—sellers of bottled drinks require less control than those of food. Dry foodstuff, dried grains, and sugared foods are less likely to transmit disease than gravies, cooked rice, and low-acid milk, egg, and meat products. Similarly foods which are thoroughly cooked and eaten at _____14_____ are safer than precooked food dept at high temperatures ____15____ several hours.
1. A) for B) on C) by D) at
2. A) but B) however C) besides D) what
3. A) to B) about C) as D) of
4. A) them B) those C) its D) it
5. A) and B) or C) for D) with
6. A) farther B) far C) more D) many
7. A) disease B) diseases C) food D) foods
8. A) hotels B) houses C) buildings D) generals
9. A) at B) with C) from D) to
10. A) food B) thing C) matters D) materials
11. A) to B) about C) from D) around
12. A) at B) to C) into D) in
13. A) price B) prices C) category D) categories
14. A) once B) twice C) all D) home
15. A) about B) at C) before D) for