Did You Just Eat That? : Two Scientists Explore Double-Dipping, the Five-Second Rule, and Other Food Myths in the Lab
by Dawson, Paul; Sheldon, Brian







Prologueix
Introduction: A Dive Into The Mysterious Microbial World1(36)
PART 1 Surfaces
37(64)
Chapter 1 The Five-Second Rule
45(22)
Chapter 2 Beer Pong: Don't Hate The Game
67(14)
Chapter 3 Are You Ready To Order?
81(20)
Part 2 AIR & WATER
101(54)
Chapter 4 Blowing Out Birthday Candles Or Spraying Germs On Cake?
109(18)
Chapter 5 Keep Your Dirty Hands To Yourself
127(10)
Chapter 6 Hand Dryers, Or Bacteria Blowers?
137(18)
Part 3 Transport Mechanisms
155(74)
Chapter 7 Things You Put In Your Drink
163(16)
Chapter 8 Can I Have A Taste Of That?
179(20)
Chapter 9 Pass The Popcorn, Please
199(14)
Chapter 10 Dip Chips And Double-Dipping
213(16)
Epilogue: Food Microbes And Safety229(1)
Acknowledgments229(12)
Notes241(32)
Index273


"A rollicking yet rigorous inquiry that follows the science of germs into the kitchen, restaurant, and everywhere else you eat and drink. Have you ever dropped a chip on the ground, picked it up after five seconds-then eaten it? Or debated which spreadsfewer germs, paper towels or electric hand dryers? What about backwash? These are perennial questions when it comes to food and germs, and Did You Just Eat That? provides the answers. Food scientists Paul Dawson and Brian Sheldon take you into their labsto show how they have determined everything from how much bacteria gets transferred from sharing utensils to how many microbes live on restaurant menus. They list their materials and methods (in case you want to replicate the experiments), guide you through their results, and offer in-depth explanations of food safety and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to your weirdest and most commonly debated questions about food and germs-and then some" -





This book documents the efforts of food experts Dawson and Sheldon to test the validity of popular theories related to food consumption and general hygiene in controlled laboratory experiments. For instance, they wonder if it really is OK to share some birthday cake after blowing out the candles or that hand dryers should be used instead of paper towels. Their meticulously documented results are pretty conclusive: don't. Don't consume food that's been compromised in any way, whether blown on or dropped on the floor, and definitely don't use those bacteria sprayers found in public restrooms. After readers learn how disease-bearing bacteria thrive just about anywhere, research findings are reported, along with warnings that precede scientific text, allowing readers to skip to the more accessible conclusions. The authors acknowledge that other factors can contribute to food and air-borne illnesses. However, this cautionary tale underlines the importance of basic health guidelines: wash your hands frequently; store leftovers properly; and when it comes to food in general, when in doubt, throw it out. Copyright 2018 Booklist Reviews.






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