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Is the Three-Second Rule Real? Here’s What Science Says

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We’ve all heard of the infamous “three-second rule,” the idea that food dropped on the floor is still safe to eat if picked up quickly. But is there any truth to this popular myth?

New Africa-shutterstock.com
New Africa-shutterstock.com

The rule’s origins can be traced to a study conducted by researchers at Manchester Metropolitan University in the UK.

These scientists observed how quickly bacteria transferred to food left on the floor for 3, 5, and 10 seconds. Surprisingly, foods high in salt or sugar, such as jam-smeared bread and ham, remained nearly bacteria-free when picked up within three seconds.

However, pasta and dried fruits weren’t as lucky, as they immediately picked up bacteria. Meanwhile, low-moisture snacks like biscuits stayed bacteria-free even after 10 seconds.

In a separate study, senior academic microbiologist Anthony Hilton from Aston University in the U.S. explored how surfaces influence bacterial transfer. Food was dropped on carpets, plywood, and marble tiles to determine how germs spread. The results showed that the longer food stayed on the floor, the more bacteria it collected.

Interestingly, the type of surface also made a difference. Carpets were less bacteria-friendly, as their fibers provided minimal contact with the food. In contrast, smooth surfaces like plywood and tiles acted as bacterial highways, offering more surface area for bacteria to transfer.

Even though food may look clean after a quick pick-up, it can still harbor harmful bacteria, especially if it’s moist or has landed on high-contact surfaces. While rinsing dropped food might remove visible dirt, it doesn’t eliminate microscopic germs. The safest approach is to toss it out if you’re unsure.

It’s not just about how long the food stays on the floor; the type of food and the surface on which it lands matter just as much. Foods with higher moisture levels are more likely to pick up bacteria, particularly in unsanitary areas.

Being cautious is essential because harmful bacteria, such as Salmonella, E. coli, and Listeria, can cause unpleasant symptoms such as vomiting, diarrhea, and fever.

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