Is the Five-Second Rule Actually Safe for Dropped Food?

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SUMMARY

The five-second rule has scientific backing, indicating that food dropped on the floor can be safe to eat, particularly when it comes to dry items like toast. Research conducted by microbiologists showed that over 99% of bacteria transferred from tile surfaces to bologna within five seconds, while transfer from carpet was minimal at less than 0.5%. The study highlights that the type of surface significantly affects bacterial transfer, with carpet being the safest option. The discussion also raises questions about the validity of the findings due to the lack of peer-reviewed publication links.

PREREQUISITES
  • Understanding of microbiology principles related to bacterial transfer
  • Familiarity with food safety guidelines
  • Knowledge of surface material properties (e.g., carpet, tile, laminate)
  • Ability to critically evaluate scientific literature and media reports
NEXT STEPS
  • Research the impact of different surface materials on bacterial transfer rates
  • Explore peer-reviewed studies on food safety and bacterial contamination
  • Learn about microbiological testing methods for food safety
  • Investigate the psychological aspects of food safety perceptions, such as the five-second rule
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Food safety professionals, microbiologists, health educators, and anyone interested in the science behind food hygiene and bacterial contamination.

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The five-second rule DOES exist
http://www.dailymail.co.uk/sciencet...ed-floor-isnt-dangerous-especially-toast.html

Microbiologists tracked the transfer of common bacteria from indoor floors
They monitored toast, pasta, sweets and biscuits dropped onto carpet, laminate and tiled surfaces
Carpeted surfaces were least likely to transfer bacteria to any of the food
Pasta had to be picked up in 5 seconds but toast could sit on floor for longer

For me if it's dry, good to go, if wet or sticky, no go :)
 
Biology news on Phys.org
toast could sit on floor for longer

But I though toast always lands buttered side (or jam side) down! Wouldn't that side tend to pick up bacteria more easily? :confused:
 
I can't find a citation to, or an abstract of, any published work in the peer-reviewed lit. I've searched Google Scholar, Pubmed and the Aston University page under his name: http://www.aston.ac.uk/lhs/staff/az-index/hiltonac/, none of which have any obvious link to this work. I would've expected the last link at least to have something, but no joy.

I would want to see a proper article in a peer-reviewed journal before accepting this sort of thing. But, sadly, this seems to be the way Science is done nowadays - go to (the lay) press before you go to (scientific) print.
 
Take this for what it is, a user-submitted youtube video (albeit a very good one) on the subject that is related to this thread:

https://www.youtube.com/watch?v=rYXdsOEWBj0
 
Here's the article from the VSauce video:
http://www.ncbi.nlm.nih.gov/pubmed/17381737

Over 99% of bacterial cells were transferred from the tile to the bologna after 5 s of bologna exposure to tile. Transfer from carpet to bologna was very low (<0.5%) when compared with the transfer from wood and tile (5-68%).
 
jtbell said:
But I though toast always lands buttered side (or jam side) down! Wouldn't that side tend to pick up bacteria more easily? :confused:

The butter or jam that touches the floor, I think, would most likely be stuck to the floor, leaving your toast germ free.
 

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