Does the 5-second rule actually work? The microbiologist comes with a response after placing a petri dish on the floor for different periods.
At some point in our life, we all experience the moment when a delicious bite accidentally falls from the ground on our plates or hands and floors. Yes, it is disappointing, especially when you are enjoying food. At such a time, you are often wooed to take that piece quickly and eat it. It is called a five-second rule, which means that food is safe when it is raised within five seconds of leaving food. But is it really safe? To prove this, a Chicago -based microbiologist, Nicolas Eichcher recently conducted a similar test.
A senior quality control analyst, Nicholas Acher, has achieved a loyal fan base on Tikok, to swab public surfaces such as TSA coaches, movie theater seats, fitting rooms, beauty testers and gas station pumps, to test them for bacteria. Back in January, one of his followers asked him to place a five-second rule for testing.
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Nicholas Achars reported the New York Post. Subsequently, he saw samples in a cultivator whether there was an increase of bacteria. The results were shocking. It was found that every sample developed white bacterial spots, even if the exposure time caused time. This indicates whether the food is exposed for five seconds or a few minutes, bacteria can move it almost immediately after exposed to the floor.
Sharing the results on Tikok, the Nicolas Eiche wrote, “It seems that zero seconds are also very long.” Earlier, Professor Donald Sheffar of Rutgers University in the US revealed that moisture was moisture. He conducted a study with Robin Miranda, a graduate from the university in his laboratory.
Speaking about the results, the professor said, “The transfer of bacteria in the food from the surfaces is most affected by moisture. Bacteria do not have legs, they move with moisture, and wet food, the higher the risk of transfer. In addition, long -term exposure to food usually has more bacteria to food.”
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