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January 30, 2008

Make sure you put a spoon in the dip

Double dipping spreads aerobic bacteria:

The study, to be published later this year in the Journal of Food Safety, is the only one I’ve ever seen to proclaim that it was inspired by an episode of “Seinfeld.” It was conducted as part of a Clemson University program designed to get undergraduate students involved in scientific research. Prof. Paul L. Dawson, a food microbiologist, proposed it after he saw a rerun of a 1993 “Seinfeld” show in which George Costanza is confronted at a funeral reception by Timmy, his girlfriend’s brother, after dipping the same chip twice.

“Did, did you just double dip that chip?” Timmy asks incredulously, later objecting, “That’s like putting your whole mouth right in the dip!” Finally George retorts, “You dip the way you want to dip, I’ll dip the way I want to dip,” and aims another used chip at the bowl. Timmy tries to take it away, and the scene ends as they wrestle for it.
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The team of nine students instructed volunteers to take a bite of a wheat cracker and dip the cracker for three seconds into about a tablespoon of a test dip. They then repeated the process with new crackers, for a total of either three or six double dips per dip sample. The team then analyzed the remaining dip and counted the number of aerobic bacteria in it. They didn’t determine whether any of the bacteria were harmful, and didn’t count anaerobic bacteria, which are harder to culture, or viruses.

There were six test dips: sterile water with three different degrees of acidity, a commercial salsa, a cheese dip and chocolate syrup.

On average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip.

Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.

The kind of dip made a difference in a couple of ways. The more acidic water samples had somewhat fewer bacteria, and the numbers of bacteria declined with time. But the acidic salsa picked up higher initial numbers of bacteria than the cheese or chocolate, because it was runny. The thicker the dip, the more stuck to the chip, and so the fewer bacteria were left behind in the bowl.

Professor Dawson said that Timmy was essentially correct. “The way I would put it is, before you have some dip at a party, look around and ask yourself, would I be willing to kiss everyone here? Because you don’t know who might be double dipping, and those who do are sharing their saliva with you.”

Posted by OneEyedMan at January 30, 2008 10:55 AM

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