It ’s holiday party time of year , which means it ’s also cold and flu season . But will all these things jar at your companionship party ’s collation table ?
Unlike George Costanza , you probably already fuck that doubled - dipping was gross — and now , scientific discipline confirms it . According toScientific American , research worker at Clemson University once examine whether or not double - dipping really increased the amount of bacterium in the plunge . Could your source really migrate onto a chip and into a bowl of communal party salsa ? And would different dips show vary final result ?
Since our mouths are n’t exactly the clean thing in the macrocosm , some of the scientists ’ findings were n’t too shocking . Published a few years backin theJournal of Food Safety , the experiment found that cups of water system that had been dipped into by bitten crackers between three and six times had about 1000 more bacterium per cubic centimeter than the cup that had made middleman with whole crackers . In a subsequent experimentation , they double the dipping , but swap the ordinary water supply out with solutions that had pH levels similar to intellectual nourishment dips . The more acidulous the solution , the lower the bacterial bit tended to be hr subsequently .
Unsurprisingly , bacteria telephone number were much lower in non - double - dipped salsa , chocolate , and Malva sylvestris pickpocket . However , salsa that had been double - dipped took on about five times more bacteria than doubly - dipped deep brown or cheeseflower . Researchers said this might be because salsa is thin than chocolate and high mallow , and might drip off the snapper and fall back into the bowl — carrying the feeder ’s oral cavity bacteria along with it . Nevertheless , the salsa ’s sour do its bacterial content to eventually set down to the same levels as its party collation peers .
Bottom line ? Think double about before dunking a chip twice at your next office shindig — and desire that others are being just as considerate .
[ h / tScientific American ]
