Research by the Centers for Disease Control, which found that surface cross-contamination was the sixth most common contributing factor out of 32 in outbreaks of food-borne illnesses.
How was the study conducted?
Professor Schaffner and a master’s thesis student, Robyn C. Miranda, tested four surfaces — stainless steel, ceramic tile, wood and carpet — and four different foods: cut watermelon, bread, buttered bread and strawberry gummy candy. They were dropped from a height of five inches onto surfaces treated with a bacterium with characteristics similar to salmonella.
The researchers tested four contact times — less than one second and five, 30 and 300 seconds. A total of 128 possible combinations of surface, food and seconds were replicated 20 times each, yielding 2,560 measurements.
What did the study find?
The research found that the five-second rule has some validity in that longer contact times resulted in transfer of more bacteria. But no fallen food escaped contamination completely. “Bacteria can contaminate instantaneously,” Professor Schaffner said in a news release.
Carpet had a very low rate of transmission of bacteria compared with tile and stainless steel; transfer rates from wood varied.
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