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Answer choice D makes sense but I do not understand the difference between D and C. Are they not saying the same thing? Doesn't salt increase chances of food poisoning by not letting food cook thoroughly?
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Answer choice D makes sense but I do not understand the difference between D and C. Are they not saying the same thing? Doesn't salt increase chances of food poisoning by not letting food cook thoroughly?
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It's subtle, but answer choice C says "the addition of salt to food that has been cooked or reheated in a microwave..." Ordinarily, the danger of food poisoning would increase if salt was added before it was heated, but C subtly says that salt was added after it was heated, which is the crucial distinction that makes C wrong.