Safety expert: Tuna is often treated with carbon monoxide so that it will not turn brown as it ages. Treating tuna with carbon monoxide does not make it harmful in any way. Nonetheless, there is a danger that such treatment will result in more people getting sick from eating tuna. Which one of the following, if true, most helps to resolve the apparent discrepancy in the safety expert's statements?
A: Workers in fish processing plants can be sickened by exposure to carbon monoxide if the appropriate safety procedures are not followed at those plants.
B: Most consumers strongly prefer tuna that is not brown because they believe that brown tuna is not fresh.
C: Over the last several years, tuna consumption has increased in most parts of the world.
D: Tuna that is treated with carbon monoxide provides no visible indication when it has spoiled to the point that it can cause food poisoning.
Choose A, B, C or D as your solution.
D