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Did you just eat that? : two scientists explore double-dipping, the five-second rule, and other food myths in the lab / Paul Dawson and Brian Sheldon

Dawson, Paul L., 1954- author (Author). Sheldon, Brian W., 1950- author (Added Author).
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Available copies

  • 1 of 1 copy available at LARL/NWRL Consortium.
  • 1 of 1 copy available at Northwest Regional Library. (Show preferred library)

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Red Lake Falls Public Library 579.16 DAW (Text) 35500006112427 Main Available -

Record details

  • ISBN: 9780393609752
  • ISBN: 0393609758
  • Physical Description: xi, 288 pages : illustrations (chiefly color) ; 22 cm
  • Edition: First edition
  • Publisher: New York : W. W. Norton & Company, [2019]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 241-272) and index
Formatted Contents Note: Introduction : a dive into the mysterious microbial world -- The five-second rule -- Beer pong : don't hate the game -- Are you ready to order? -- Blowing out birthday candles, or spraying germs on cake? -- Keep your dirty hands to yourself -- Hand dryers, or bacteria blowers? -- Things you put in your drink -- Can I have a taste of that? -- Pass the popcorn, please -- Dip chips and double-dipping -- Epilogue : food microbes and safety
Summary, etc.: "When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues--until now. In Did You Just Eat That? food scientists Paul Dawson and Brian Sheldon take readers into the lab to show, for example, how they determine the amount of bacteria that gets transferred by sharing utensils or how many microbes live on restaurant menus. The authors list their materials and methods (in case you want to replicate the experiments), guide us through their results, and offer in-depth explanations of good hygiene and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to the most frequently debated--and also the weirdest--questions about food and germs, sure to satisfy anyone who has ever wondered: should I really eat that?"--Page [4] of cover

  • Booklist Reviews : Booklist Reviews 2018 October #1
    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.

Subject: Food > Microbiology
Food > Analysis
SCIENCE / Life Sciences / Bacteriology
MEDICAL / Microbiology
TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security

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