Question

Read the following passages about reducing the dangers of contaminated lettuce. The first is from a newspaper and the second is from the website of the U.S. Department of Agriculture:

A. Lettuce pray! Another bacterial outbreak, this time tied to romaine, has salad lovers in a pickle. But don’t despair, you can still enjoy your tasty greens with a little care. First, steer clear of premade salad mixes. Stick with whole heads of lettuce and don’t toss them in the same bag as other groceries. When you get home, wash your hands and utensils. Finally, rinse lettuce well with running water no matter how clean it looks.

B. E. coli bacteria get onto produce via contact with infected fecal matter. The bacteria live in soil and around roots but survival is reduced following extended exposure on plant surfaces. In order to minimize the chance of contamination, manure application must conclude 90 – 120 days prior to harvesting. Uprooting plants should be avoided, and equipment should be disinfected after processing young plants.

Which choice below best explains differences in the tone and style of the two passages?




Passage B uses scientific names and numbers and Passage A does not because farmers are interested in facts while cooks only care about emotions.


The safety advice given in Passage A is written more simply to help persuade ordinary people that lettuce is safe to eat as long as they are careful. The guidelines in Passage B provide precise information written to help commercial growers meet food safety regulations.


Passage A has a relaxed tone because getting sick from food is temporary. Passage B has a serious tone because making someone sick can permanently hurt business.


Passage A uses inside jokes and slang common to vegetarians. The jargon in Passage B is specific to farming and not used in other settings.

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Answer 1

The best choice is the second one.

Passage A is informal, simple, and aimed at ordinary consumers (persuasive, reassuring tips). Passage B is technical, precise, and aimed at producers/regulators (specific timing, disinfection, and other measurable guidelines). The other options either stereotype or misidentify the reasons for the tone and style.