BY NAOMI BARR
“In this economy, it’s the five-minute rule.â€
Instagram @BILL.BENTLEY.5682
“A little dirt ain’t gonna hurt! Our immune systems need to be built up!â€
Instagram @NLJ333
“Would I eat anything that touched the bottom of my shoe? For five seconds? No. And no. Same goes for any floor. No. And no.â€
Instagram @SWEETCHEF55
“I have a one-second dog, which means the five-second rule is null and void.â€
Instagram @BECCASMITH628
“Depends on how much I really want what I dropped. And if it happens at home, it’s OK. Otherwise, absolutely not!â€
Instagram @EJBUBBA
“Only if it’s dessert.â€
Instagram @MCLINER
The only rule at play once food hits the floor: Eat at your own risk. The first factor to consider is the “where.†Are you at a fast-food joint? That bite is a goner. In your own recently mopped kitchen? Probably OK! Next is the “what.†What did you drop? Wetness can cause problems, says Donald Schaffner, PhD, a professor of food science at Rutgers University. He led a study that tested the five-second rule on commonly dropped items, like bread, candy, and fruit , and found that the moisture content of the food largely determines how many microbes end up on it. Wetter food will absorb a lot more germs than drier nibbles. Not surprising! Surprising: The texture of the landing surface matters too, the study found. Hard, smooth tile is actually worse than carpeting because it harbors bacteria right on top, while piled fibers draw microbes down.
As for the “when,†certain bacteria can transfer to food in an instant. The longer something sits, the more contaminated it gets, says Jason Tetro, a microbiologist and the author of The Germ Files. “Gravity causes a continuous pull toward the center of the earth,†he explains. “As this happens, the contact increases in area and possibly pressure, leading to the potential for more bacteria transfer.†As the seconds tick by, more of the bad stuff latches on. So it should probably be a one-millisecond rule!
Really, you’re pushing it when you eat something off the floor, no matter how long it’s been there. With some bacteria, like certain strains of E. coli, it doesn’t take much to make you sick, says Nicole Arnold, PhD, an assistant professor and food safety field specialist at The Ohio State University. “Everyone’s comfort level is their own, but I wouldn’t eat a potato chip even after a few seconds on the ground. At my house, it would likely be covered with dog hair anyway.â€
Check out our podcast, Minor Issues, Major Opinions. We debate this hot-button issue even further in episode 2!
Illustration by Joel Holland
