Students at Clemson University have conducted the first ever study examing the amount of bacteria that is transferred when someone "double dips" their chip. Using six different test dips, 9 students tested dips before and after double dipping, measuring the increase in bacteria levels in the dip.  The study, which will be published this year in the Journal of Food Safety, was led by Prof. Paul L. Dawson, a food microbiologist.  The results are quite surprising.

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