Double-dipping can transfer bacteria from mouth to dip, but is this something you need to worry about?
Anywhere from hundreds to thousands of different bacterial types and viruses live in the human oral cavity, most of which are harmless. But some aren’t so good. Pneumonic plague, tuberculosis, influenza virus, Legionnaires’ disease and severe acute respiratory syndrome (SARS) are known to spread through saliva, with coughing and sneezing aerosolizing up to 1,000 and 3,600 bacterial cells per minute. These tiny germ-containing droplets from a cough or a sneeze can settle on surfaces such as desks and doorknobs. Germs can be spread when a person touches a contaminated surface and then touches their eyes, nose or mouth.
That’s why the Centers for Disease Control and Prevention strongly recommends covering the mouth and nose when coughing and sneezing to prevent spreading “serious respiratory illnesses like influenza, respiratory syncytial virus (RSV), whooping cough, and severe acute respiratory syndrome (SARS).” With that in mind, there may be a concern over the spread of oral bacteria from person to person thanks to double-dipping. And a person doesn’t have to be sick to pass on germs.
One of the most infamous examples of spreading disease while being asymptomatic is household cook Mary Mallon (Typhoid Mary), who spread typhoid to numerous families in 19th-century New England during food preparation. Science has left unanswered whether she was tasting the food as she went along and, in effect, double-dipping. Typhoid Mary is obviously an extreme example, but your fellow dippers might very well be carrying cold or flu germs and passing them right into the bowl you’re about to dig into.
If you detect double-dippers in the midst of a festive gathering, you might want to steer clear of their favored snack. And if you yourself are sick, do the rest of us a favor and don’t double-dip.
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