Five-second Rule: A Fact Proven By Study to Pose No Harm [VIDEO]
Aston University has completed a study to give scientific verification of the five-second rule. The study revealed to have no harmful effects and could be actually safe for consumption. The longer it stays on the ground, the more bacteria it might pick up but a mere five-second delay poses no problem at all.
Professor Anthony Hilton, a germ expert said that even though retrieving food morsels dropped on the floor can never be completely without risk, there is nothing to be worried about if it is only exposed to the ground momentarily.
Professor Hilton advised conducting a simple observation test before eating anything that has fallen to the ground. If the food is visibly contaminated with dirt, then chuck it immediately to the bin. In these cases, soft served food like water-based food products attract dirt easily and may not likely be a candidate for the five-second rule. However, food like nuts, crackers or any hard-based food is proven to be okay, the Evening Standard reports.
The research findings resulted that various factors affect situations where the five-second rule may apply. The type of food dropped, nature of the floor surface, and the length of time it is on the floor have an allocated impact on the number of germs that can transfer, according to an article from the BBC.
Hilton and his pool of researchers tested the rule by dropping a piece of toast onto an area with 10 million bacteria. In the first three seconds, the toast picked up 25 to 30 bacteria but at 30 seconds, it had picked up no more.
Seventy-nine percent of the 2,000 people surveyed admitted having eaten food that has fallen to the floor. This study is a proof that science plays a vital role in everyday living; whether it is the invention of new technologies that could make life easier for people, concocting drinks for various purposes and even verifying existing norms and myths. A chief executive engineer, Paul Jackson, said that science and engineering importance are endless.