Food Technology News http://www.grad.clemson.edu Clemson University Graduate School en-us Fri, 16 Feb 2007 04:00:00 GMT Fri, 16 Feb 2007 09:41:01 EST gradweb@clemson.edu gradweb@clemson.edu Copyright 2006 Graduate School http://www.grad.clemson.edu/news/recentNews.php?tag=DoubleDipping http://www.grad.clemson.edu/news/recentNews.php?tag=DoubleDipping <![CDATA[ "Double Dipping" Research Garners National Attention ]]> Inspired by an episode of Seinfeld, food science professor and program coordinator for Clemson's graduate programs in food technology and food, nutrition, and culinary sciences, Dr. Paul Dawson, along with a group of his students looked to settle the debate: does double dipping actually spread bacteria and germs?

They assembled volunteers and used wheat crackers and sample dips. Ultimately, they found that in just a few double dips, about 10,000 bacteria were transferred from the eater's mouth to the remaining dip sample.

The results of the group's research are scheduled to be published in the journal Food Safety within the next six months, but for now, national attention has been given to this interesting research study. A link to an article appearing on CNN.com is below:

www.cnn.com/2008/HEALTH/02/01/double.dipping.ap/index.html

A link to NPR's phone interview with Dr. Dawson is below:

www.npr.org/templates/story/story.php?storyId=18643879&ft=1&f=1

For more information about Clemson's graduate programs in food technology and food, nutrition, and culinary sciences, visit www.grad.clemson.edu/programs/Food/index.php

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