Remember the scene from Seinfeld where George Costanza is standing in front of the buffet table at a funeral reception, snacking on chips and dip. An onlooker spies him dipping a chip, taking a small bite, and then going for more dip. How dangerous is that?
Paul Dawson, a professor at Clemson University, decided to make a study of it, using wheat crackers with dips of various consistencies. He and his fellow researchers asked participants to bite part of a cracker, dunk it for three seconds into a tablespoon of dip, and then do the same thing with a fresh cracker. Dawson and company then checked the dip for traces of bacteria. The results found that double dipping added almost ten thousand bacteria to the dips.
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