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Cargando... Did You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Labpor Paul Dawson, Brian Sheldon (Autor)
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. This book is trying to scare people. Some of the scenerios tested aren't as bad as they sound because most oral bacteria do not cause illness. (And people share oral bacteria other ways than through food. Often those who share food share their oral bacteria more intensly as well.) None of the findings surprised me. Basically, bacteria can be transfered by food. The texture, moisture, and time in contact affect how many bacteria get transfered. The stupid drawings over two pages, sometimes hiding text would have been more aggravating if the text had been worth reading. sin reseñas | añadir una reseña
"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 spreads fewer 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 labs to 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" -- No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)579.16Natural sciences and mathematics Life Sciences, Biology Microorganisms, fungi and algaeClasificación de la Biblioteca del CongresoValoraciónPromedio:
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It's kind of an odd little book. All the experiments are presented basically as if they were being written up for scientific publications, complete with all the numbers and statistics and careful little details, but all the material between them takes this sort of very determinedly breezy tone, explains biology basics for the complete layman, and features lots of drawings of little cartoon germs. The cartoons are kind of cute, and I always do appreciate having the methodology of experiments spelled out when they're being explained to me (even though I do admit to skimming those bits after a while, as they got very repetitive), but I have to say that the combination of the two things was a bit weird, as if the authors were very unsure just who their audience was supposed to be (or maybe differed with the publisher about it?).
As for their conclusions, well, they pretty much all boil down to: the world is swarming with micro-organisms and they will get onto your food, your hands, and pretty much anywhere else given the slightest chance, and basically anything whatsoever that you imagine might give them the chance will. Halfway through the book, I was fighting the urge to go find a sterile bubble to live in and to figure out a way to never have to touch food again. By the end, I was struggling not to just give up and think, "Well, it's almost impossible to avoid this stuff and I've very seldom gotten really sick from it, so maybe I should just stop struggling and accept the inevitable germiness of my dinner." Which is certainly not the message the authors intend to convey. I do like the analogy they use about eating food that's fallen onto the floor: that it's like using a seat belt in the car. The seat belt doesn't matter if you're not in an accident, and eating the food off the floor doesn't matter if the floor didn't have anything dangerous on it, but since you never actually know whether you're going to get rear-ended, or whether there's e. coli hanging out on your kitchen tiles, maybe you should just do the safer thing, anyway. They also include some food safety tips at the end of the book -- beyond just "maybe don't eat off the floor" -- which I think are pretty standard, and which I was mostly following anyway, but which are probably useful to review. ( )