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. Last Updated: 07/27/2016

Scientists Put 5-Second Rule to Test on Bologna

A couple of weeks ago I saw a new scientific paper from Clemson University that struck me as both pioneering and hilarious.

Accompanied by six graphs, two tables and equations whose terms include "bologna" and "carpet," it's a thorough microbiological study of the five-second rule: the idea that if you pick up a dropped piece of food before you can count to five, it's safe to eat it.

Microbes are everywhere around us, not just on floors. They thrive in wet kitchen sponges and end up on freshly wiped countertops.

I learned from the Clemson study that the true pioneer of five-second research was Jillian Clarke, a high-school intern at the University of Illinois in 2003. Clarke conducted a survey and found that slightly more than half of the men and 70 percent of the women she asked knew of the five-second rule, and many said they followed it.

She did an experiment by contaminating ceramic tiles with E. coli, placing gummy bears and cookies on the tiles for the statutory five seconds, and then analyzing the foods. They had become contaminated with bacteria.

For performing this first test of the five-second rule, Clarke was recognized by the Annals of Improbable Research with the 2004 Ig Nobel Prize in public health.

Professor Paul Dawson and his colleagues at Clemson have now put some numbers on floor-to-food contamination.

Their bacterium of choice was salmonella; the test surfaces were tile, wood flooring and nylon carpet; and the test foods were slices of bread and bologna.

First the researchers measured how long bacteria could survive on the surfaces. They applied salmonella broth in doses of several million bacteria per square centimeter, a number typical of badly contaminated food.

They then placed test food slices onto salmonella-painted surfaces for varying lengths of time, and counted how many live bacteria were transferred to the food.

On surfaces that had been contaminated eight hours earlier, slices of bologna and bread left for five seconds took up 150 to 8,000 bacteria. Left for a full minute, slices collected about 10 times more than that from the tile and carpet, though a lower number from the wood.

What do these numbers tell us about the five-second rule? Quick retrieval does mean fewer bacteria, but it's no guarantee of safety.

The infectious dose, the smallest number of bacteria that can actually cause illness, is as few as 10 for some salmonellas, and fewer than 100 for the deadly strain of E. coli.

Of course, we can never know for sure how many harmful microbes there are on any surface. But we know enough now to formulate the five-second rule, version 2.0: If you drop a piece of food, pick it up quickly, take five seconds to recall that just a few bacteria can make you sick, then take a few more to think about where you dropped it and whether or not it's worth eating.