Destruction of microorganisms that cause illness is an important goal of irradiation. About 250 million cases of food poisoning or 1 per personoccur every year in the U.S., according to FDA estimates. Food poisoning can cause vomiting, diarrhea, fever, headacheand, occasionally, death.

　　Because of the apparent safety of food irradiation, and the problems presented by contaminated food, scientific groupsincluding the American Medical Association, the World Health Organization, and the United Nations food and Agriculture Associationhave voiced nearly universal support for the process. Worldwide, 38 nations have approved irradiation for 355 products.

　　Like microwave ovens, food irradiation has aroused apprehension and misunderstanding. Yet it has been scrutinized more thoroughly than other methods of food treatment that we have come to regard as safe, and it appears to be a method whose time has come.

　　1.Cobalt 60, besides irradiating food, is also employed to ___.

　　A.detect metallic flaws

　　B.run a nuclear reactor

　　C.cure cancer patients

　　D.strengthen concrete walls

　　2.Gamma rays used to irradiate food ___.

　　A.are generally not strong enough to destroy contaminating organisms

　　B.do not bring about significant changes in the food itself

　　C.may destroy some of the nutrients in the food

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