When it comes to purity standards in the food industry, demanding the most exacting results that the best hygiene practices can achieve is unwise. Although contemporary hygiene practices can isolate and eliminate the most minute amounts of impurities, doing so is exorbitantly expensive, with respect to the improvement achieved. Thus, it would be more reliable to set standards by accounting for all current and future risks involved than by demanding the best hygiene practices
The argument given concerning the better way to set standards assumes that
A. at present, the food industry meets the standards established by public health authorities
B. the only impurities worth gauging are introduced by the food industry
C. all of the relevant risks posed by allowing different levels of impurities can be accounted for effectively
D. preventing vast quantities of impurities from entering the food supply chain is not expensive
E. minuscule amounts of some impurities can be toxic
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