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首页> 外文期刊>International journal of applied environmental sciences >Contact Time for Foods of Different Textures Leads to Differential Bacterial Growth: Testing the Five Second Rule
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Contact Time for Foods of Different Textures Leads to Differential Bacterial Growth: Testing the Five Second Rule

机译：Contact Time for Foods of Different Textures Leads to Differential Bacterial Growth: Testing the Five Second Rule

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摘要

Food-borne illnesses result in significant morbidity and mortality. A major factor involved is bacterial cross-contamination from surface exposure. It is a commonly held belief that food dropped on the floor for five seconds or less does not become contaminated by resident bacteria. We tested this belief in a "real-world" scenario using two distinct food types, that differed in texture and moisture content, in the kitchen of an average American five-person family without pets. The two foods tested were noodles, that had been sterilized by boiling, and Cheerios, from a newly opened box. The sample foods were dropped onto the kitchen floor from a height of three feet, and allowed to remain on the kitchen floor for 5, 30, or 180 seconds., Two types of growth medium were used, MacConkey agar, designed to selectively isolate Gram-negative enteric bacilli, and blood agar, used to culture most microorganisms. Controls (in the case of noodles, samples taken with a sterile forceps directly from a pot of boiling water that had been allowed to cool to room temperature; and for Cheerios, samples taken directly from a newly-opened box with sterile forceps) included on each plate were all negative, with the exception of one Cheerio control on a 5 second blood agar plate. The MacConkey plates were all negative, indicating no gram negative bacilli. Only two of the Cheerios blood agar plate samples were positive, with just 1 colony each, on the 30 and 180 second plates. Noodle samples were positive on blood agar plates at 5, 30, and 180 seconds, with more plates containing bacterial colonies seen on the 30 and 180 compared to the 5 second plates. The bacteria growing on the plates were then identified using matrix-assisted laser desorption/ionization (MALDI) mass spectrometry, and a variety of Gram-positive organisms were identified. We conclude that it is probably safe to eat dry/hard foods, such as Cheerios, that fall on a kitchen floor for 5 seconds, but not moist/sticky foods, such as noodles.

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