FOOD SAFETY: THE ROLE OF FOOD EXPOSURE DURATION TO PATHOGEN

PROPAGATION

A Senior High School Capstone project presented to

Dr. Isabelita Jabines

In partial fulfillment of the requirements for the Capstone Project

For Senior High School (Science, Technology, Engineering, and Mathematics)

In Alabel National High School

By:
Alaba, Hamed T.
Amador, Prinz Karl F.
Bancaerin, Novie Jane D.
Dumali, Klynji A.
Gamboa, Bea Estella T.
Marco, Lovely Ann D.
Maulas, Kenjie C.
Onia, Marc Lloyd P.
Patriarca, Christian Jay D.
Tabañag, Heart Vincent
 Tampoy, Ermarie C.

2022
ii
Acknowledgement

This research enthusiast would like to thank the following individuals for their

assistance in completing this study: Bancaerin family, Patriarca family, Alaba family,

Amador family, Dumali family, Maulas family, Tampoy family, Tabanag family, Onia

family, Marco family, and Gamboa family who helped make this research feasible in

some manner; Dr. Isabelita R. Jabines, Phd, to whom we owe a significant debt of

appreciation for her important contributions to this research and also to our adviser Mrs.

Marilou M. Polestico, for reminding and encouraging us to continue our efforts.

Our appreciation for her is limitless. We appreciate all of your efforts,

whether moral, financial, physical, or intellectual. Above everything, we thank the

loving Almighty God, the creator of wisdom and understanding, for benefiting us

in every manner. This research would not have been feasible without the

cooperation of all group members.

 iii
TABLE OF CONTENTS

Title Page i
Acknowledgement ii
Table of Contents iii
Abstract iv

Chapter 1: Problem and its Background 1

Introduction 1
Statement of the Problem 3
Significance of the Study 4
Definition of terms 5

Chapter 2: Review of Related Literature 6

Chapter 3: Method and Procedure 17

Method of Data Collection 17
Methodological Limitations 18

Chapter 4: Results and Discussions 20

Chapter 5: Findings, Conclusions, and Recommendations 24

Summary of Findings 24
Conclusions 26
Recommendations 27

References 29
 iv

Abstract

Food is never completely safe. Numerous viruses that cause a variety of

foodborne disorders, algae toxins that cause largely acute disease, and fungal toxins

that may be immediately harmful but have persistent consequences are all threats to

food safety. We looked at how food contact time on contaminated surfaces influences

bacterial transfer and propagation speed, as well as the impact of food composition.

The information was collected through reading reliable sources such as books and the

internet (articles, journals). Discussions and a full examination of the results are also

included. The researchers' findings and conclusions are as follows: First, the speed of

pathogen contamination once in touch with food differs depending on the type of

surface it has been exposed to. It also differs based on the type of food. As a result,

contact time or food exposure duration did not play a role in bacterial translocation to

food. Second, bacteria spreads quickly when it comes into contact with a contaminated

surface. The bacteria present in the area it has come into contact with will determine the

health dangers it poses. Finally, the amount of infection that has spread determines

how safe a food is to eat. Food safety has been demonstrated scientifically based on

food exposure and pathogen proliferation. As a result, depending on the various

conditions to which it has been exposed, exposed food can be safe or harmful to
consume. These results convey a cautionary message for whether or not to believe the

“5-second” rule.

CHAPTER I.

THE PROBLEM AND ITS BACKGROUND

I. Introduction

When people drop a piece of their food, they tend to take it and put it in their

mouth because they believe in the 5-second rule. Which says that you can still eat

something that fell on the floor if it’s picked up within 5 seconds. (Lindberg, S., 2019). In

scientific terms, the 5-second rule proposes that if you quickly grab the dropped food

from a contaminated surface, the microorganisms on that surface won’t have time to

transfer onto your food. (Sidder, A., 2016).

Despite this, because it is not backed up by enough scientific evidence, the five-

second rule remains a myth rather than a social truth. The fact that every food item that

meets a surface will pick up microorganisms. However, when you gain a greater

understanding of the microbial world, you'll notice that pathogen propagation can occur

faster than you think it will. As the United States Department of Agriculture put it,

bacteria and other microorganisms can spread faster depending on a certain

temperature. Microbes including Staphylococcus aureus, Salmonella enteritidis, and

Escherichia coli can swiftly multiply and cause food poisoning if you leave your food out

at room temperature for too long.

According to data from South Korea's Ministry of Food and Drug Safety, there

were 235 incidents of food poisoning in 2013, with 4,958 patients. The number of food

poisoning incidents jumped to 349 in 2014, from 7,466, and has continued to rise

consistently until 2016. In 2017, there were 336 documented cases with 5,649 patients,

a little decline from 2016. However, as of September 17, 2018, 361 incidences of food

poisoning had been reported, resulting in 8,985 patients. Pathogenic Escherichia coli

(10,348) and norovirus were the most common causes of food poisoning (6,863). The

reason for 752 incidents of food poisoning affecting 5,110 people has yet to be

determined. (Korea Ministry of Food and Drug Safety, 2018).

In a survey in the U.S. of 200 households, many aerobic bacteria were found in

49% of the food contact surfaces where pathogenic bacteria are likely to grow (Scott et

al., 1982). The composition of the food and the type of contact surface, as well as

bacterial residency duration and contact time, can all influence the rate of bacterial

transfer from the touched surface to food. The five-second rule states that food is not

contaminated if it is dropped on unsanitary surfaces and picked up within five seconds.

A five-second rule of thumb, on the other hand, according to a University of Maine

study, could reduce food waste and potentially increase children's immune systems if

they eat dropped foods.

 Therefore, the goal of this study is to see how food contact time on contaminated

surfaces affects bacterial transfer and how fast do bacteria propagate, as well as the

effect of food composition.

II. Statement of the Problem:

This research explores how fast pathogens propagate, and its relationship to how

long food, when exposed to a pathogen-contaminated surface, can be considered safe.

Specifically, it seeks to determine the following:

I. Pathogen Propagation

1. How likely does food get contaminated with pathogens when exposed to

the following possible surfaces:

1.1. Soil

1.2. Concrete Surfaces (Tiles, Cemented roads, etc.)

2. How fast do pathogens spread once in contact with food?

II. Food Safety/Food Exposure Duration

1. Why is the exposure of food to pathogen-contaminated surfaces unsafe?

2. When can we say that exposed food is unsafe for consumption?

2.1. 5-second rule: myth or fact?

2.2. Direct exposure (1 second or less)

 2.3. Food exposure for 5 seconds or more

III. Significance of the Study

Foods get contaminated with pathogens when exposed to a surface. Therefore, it

is urgent to examine the role of food exposure duration to pathogen propagation, in

particular, how unsafe is the exposure of food to pathogen-contaminated surfaces. The

study provides information, data, and understanding about the role of food exposure

duration to pathogen propagation to assess the overall food safety knowledge. The

following will benefit from the results of the study:

1. Parents

This study will help parents to understand their role in the process and

guide their children about the proper food safety practices.

2. Students

This study will help students to know more about food safety and apply it

in their daily lives.

3. Future Researchers

This study will give future researchers an opportunity to explore and gain

new knowledge. Indeed, this will be the source of enlightenment that they will

surely need in their future studies.

 5

IV. Definition of terms

The terms below are defined operationally to provide a better understanding of the

study.

Contamination (n) – var. contaminate (v), is the process of being defiled by harmful

microorganisms.

Duration – the length of time food is exposed to a certain surface.

Exposure – the act of being in contact with a surface.

Food – are materials or substances in solid form which are orally consumed as

nutriment or only as an appeal to taste sensations (e.g., candy, lollipop, bread,

vegetables, meat, etc.)

Pathogen – var. germ, are any harmful or disease-causing microorganisms such as

bacteria, viruses, fungi, and worms.

Propagation (n) – var. propagate (v), is the act of the spreading of pathogens as they

multiply and contaminate a substance.

Safe – var. unsafe (antonym), is the state of being healthily secure (not risky) to

consume.
Surface – var. surfaces, is any platform (e.g. concrete roads, soil, tiles) that reasonably

contains microorganisms, which can lead to biological contamination.

6
CHAPTER II.

REVIEW OF RELATED LITERATURE

In this chapter, the researchers would like to discuss the different concepts and

theories from various sources which are relevant and gives further support to this study.

Food is any substance consumed to provide nutritional support for an organism.

Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such

as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an

organism and assimilated by the organism's cells to provide energy, maintain life, or

stimulate growth. (“Food”, n.d.)

Food safety refers to the proper food handling techniques used in your food

industry during food preparation, processing, storage, and distribution. All components

of a food supply chain are concerned about food safety's integrity. (Njunina, 2021) It

plays an important role in the reputation of an establishment. Implementing good, safe

practices will ensure you are doing all you can to avoid a foodborne illness outbreak.
 According to epa.gov, human exposure to contaminants in food occurs by direct

ingestion. Various tools are available for evaluating sources and releases of food

contaminants, fate and transport processes, and potential exposure concentrations.

The microbiological, chemical, and physical contamination issues of food items

are discussed in this issue of Foods. Food contamination is described as foods that

have rotted or been tainted as a result of the presence of microorganisms such as

bacteria or parasites, or toxic compounds that render them unfit for human

consumption.

A biological, chemical, or physical food contaminant can exist, with the former being the

most frequent.

Biological contamination is when disease-causing bacteria or other harmful

microorganisms called “pathogens” contaminate food and are consumed; it is a

common cause of food poisoning and food spoilage. Bacteria are small microorganisms

that split and multiply very quickly. In conditions ideal for bacterial growth, one single-

cell bacteria can become two million in just seven hours. Chemical contamination

occurs when chemicals get into food. Common sources of chemical contamination in a

commercial kitchen. Physical contamination happens when physical objects enter a

food.

Food contamination happens when something gets into food that shouldn’t be

there. Contaminated food can have dire consequences for the person who eats it, and

for the business that sold it. Food Handlers must be trained to handle food safely,
practice good personal hygiene and prevent cross-contamination to protect customers

and their employers from the consequences of food-borne illness, allergic reactions to

food, or injuries from contaminated food.

Most bacteria rely on binary fission for propagation. Conceptually this is a simple

process; a cell just needs to grow to twice its starting size and then split in two. But, to

remain viable and competitive, a bacterium must divide at the right time, in the right

place, and must provide each offspring with a complete copy of its essential genetic

material. Bacterial cell division is studied in many research laboratories throughout the

world. These investigations are uncovering the genetic mechanisms that regulate and

drive bacterial cell division. Understanding the mechanics of this process is of

great

interest because it may allow for the design of new chemicals or novel antibiotics that

specifically target and interfere with cell division in bacteria. (micro.cornell.edu)

A wide variety of bacteria, fungi, parasites, viruses, and other organisms can

cause illness in people. Many of these can contaminate food or produce toxins. Bacteria

and viruses are the most common cause of food poisoning. The symptoms and severity

of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: clean, separate, cook, and chill.

(foodsafety.gov)

The origin of the five-second rule is the rules about eating food off the floor are

sometimes attributed to Genghis Khan (1162– 1227), who is said to have instituted the

“Khan Rule” at banquets for his generals: If food fell on the floor, it could stay there as
long as Khan allowed because food prepared for Khan was so special that it would be

good for anyone to eat no matter what.

In reality, people had little basic knowledge of microorganisms and their

relationship to human illness until much later in our history. Thus, eating dropped food

was probably not taboo before we came to this understanding. People could not see the

bacteria, so they thought wiping off any visible dirt made everything fine.

Almost everyone has dropped some food on the floor and still wanted to eat it. If

someone saw you drop it, he or she might have yelled, "5-second rule!" This so-called

rule says food is OK to eat if you pick it up in 5 seconds or less. So, is it true? Thus

everyone believes in this one?

Believe it or not, scientists have tested the rule. We're sorry to report it's not

necessarily true. Bacteria can attach themselves to your food even if you pick it up

super-fast. But will your dropped food contain enough bacteria to make you sick? It's

possible and that's why you shouldn't eat food that has hit the floor. (kidshealth.org)

Before you decide for yourself, consider the fact that any food item that comes

into contact with a surface will pick up some type of bacteria. Plus, there’s no way of

knowing what type of bacteria, or how much, is waiting to invade your dropped muffin.

What’s more, unlike your hands, you can’t sanitize the food you’ve dropped.

Local Study: Food Safety in the Philippines

Philippine Food Safety Control and Regulatory Systems

Food safety plays an important role in the prevention and treatment of

noncommunicable illnesses and malnutrition. National food control systems can

decrease the extensive public health, social, and economic repercussions of these

diseases by developing food standards and enhancing food inspection and enforcement

(WHO, 2011). The Philippines' food safety program, like that of many other developing

countries, is far from ideal, with regulatory institutions having poorly defined

10
responsibilities, resulting in duplication of services as well as regulatory gaps (Angara,

2011). This frequently leads to a lack of accountability, with no one accepting complete

blame (WHO, 2004).

Food safety refers to the absence of pollutants, adulterants, naturally occurring

poisons, or any other substance that can make food harmful to one's health in the short

or long term. Food safety is a serious concern for both natives and visitors in the

Philippines. Food poisoning is a serious public health concern in the country, and it is a

leading cause of diarrhoea. Diarrhoeal illness has been the leading cause of morbidity

in the Philippines for the past 20 years, and it is also one of the top ten causes of death.

Diarrhoea kills over 10,000 Filipino children per year, according to the World Health

Organization (WHO) (Angara, 2011).

Following are some recent cases of food poisoning. After eating'suman' (sweet

rice cake) purchased from the public wet market in Palawan (http://tinyurl.com/qzhjqe2),

at least 39 people were transported to the hospital. After eating 'namu' rootcrop cooked

with coconut milk at Sagrada Elementary School in Buhi, Camarines Sur, 32 pupils

became ill (http://tinyurl.com/nufsu8k). Food illness was detected in nine Boracay

tourists in 2011 after they ate seafood dishes (Philippine Star, 2011). In a more

catastrophic event, 200 people were hospitalized in Calumpit, Bulacan, after eating

spaghetti at a birthday party (Bolado, 2011). These are just a few of the occurrences

covered by local news organizations; many more went unnoticed.

Another concern that has been in the news recently is the sale of 'double dead'

or 'botcha' at Metro Manila's wet markets. In Pasay City Public Market

(http://tinyurl.com/kd62ytj), almost 600 kg of 'botcha' carabeef meat were seized. A

11

Filipino term for meat taken from a diseased animal is 'Botcha' (hot meat). The

Philippines' Republic Act 9296 (commonly known as the Meat Inspection Code) and the

Consumer Act of the Philippines both prohibit the sale of double-dead meat. Following

the passage of House Bill 5490, a change to the Meat Inspection Code by Congress,

traders of "hot meat" now face harsher penalties (Lopez, 2011). This is also true for

selling 'botcha' fish from the big fish kill in Batangas and Pangasinan (Aurelio, 2011),

which was blamed on a lack of oxygen in the water, overfishing, pollution, and/or a rapid

shift in temperature (Buenaventura, 2011).

The majority of food-borne disease outbreaks fade into obscurity until another

occurs. Apart from issuing repeated warnings and reminders to use caution when

preparing and consuming food at home and in restaurants, the government cannot

guarantee that such instances will not occur again. Collado, L.S., 2015. For a long time,

infractions of provisions mentioned in Republic Act 3720's forbidden activities were

punishable by imprisonment for no less than six months but no more than five years, or

a fine of one thousand pesos, or both. In actuality, the law has long been regarded
weak due to the implementation of such a modest fee, and was not perceived as a

deterrent to violators of the 'Food Drug Devices and Cosmetics Act' until it was revised

in 2012, imposing higher fines for violations.

The Department of Health (DOH) has been asking numerous agencies to work

together to coordinate and integrate their operations under a National Food Safety

Program since 2003. The goal is to create an effective and comprehensive food control

system that will allow the establishment of a "Philippine Food Safety Framework" led by

12

the Department of Agriculture (DA) and the Department of Health (DOH). Depending on

the areas of interest to each component, different regulation and control mechanisms

are used, such as licensing, accreditation, inspection, investigation, monitoring,

surveillance, research and management procedures using training, and disease

management. The Philippine Food Safety Framework (Table 2), which summarizes the

components, areas of concern, sub-component regulatory tools, and government

agencies responsible for safety assessment in the Philippine Food Safety Network

(FAO/WHO, 2004), shows the responsible government agencies and their respective

concerns. The four components are discussed, as well as the accountable agencies for

food safety.

When the National Security Council was formed, it was clear that master plans

and programs for practicable and sustainable food security needed to be backed up by

an effective food safety framework. Food security has many elements, including not

only the quantity of food on the market, but also the quality of food, which determines

the nutritional and safety of food (Prabhakar et al., 2010). The Declaration of World
Food Security, which argues that food safety is one of the primary obstacles in

achieving security, emphasizes the crucial importance of food safety in overall food

security (FAO, 1996).

The necessity for a comprehensive national food safety plan has been

recognized, which led to the introduction of a food safety bill in the 15th Congress,

which was adopted as the Food Safety Act of 2013. (RA Republic Act 10611; Official

Gazette, 2013). Its goal is to improve the Philippines' food regulatory system. Its goals

13

are to: (1) define government agencies' mandates and responsibilities; (2) provide

mechanisms for coordination, accountability, and policy and program development; (3)

develop appropriate standards and controls throughout the food supply chain; (4)

strengthen the scientific basis of regulation; and (5) improve the capabilities of all

stakeholders through training and education so that they can contribute to effective food

safety management. In practice, it is intended to preserve consumer health, instill

confidence in the food safety system, prevent food-borne disease epidemics, and

empower the food sector to engage in the global food market. It is an attempt to

implement the WHO's food safety strategies for the region (2004, 2011).

The introduction of Senate Bill No. 2805, generally known as the "Food Safety

Act of 2011," is a positive step forward. It establishes the FSRCB, which will provide a

coordinated approach to food safety regulation and oversee the system's overall

efficacy as well as food safety research and training initiatives. In the event of a direct or

indirect threat to human health from food, it will also build a rapid alert system and

emergency actions. It will not only allow international trade to comply with standards,
but it will also allow for vital information sharing among national food control bodies.

Senator Edgardo Angara gave the bill its first reading on May 10, 2011, and it is now in

the Senate Trade and Commerce Committee and the Senate Health and Demography

Committee. The committee report has not been filed for almost a year. The 'Food Safety

Act of 2013' is currently the Philippines' best hope for a successful food safety program.

Defining Risk in Food Safety in the Philippines

14

Potential contributing factors to food safety challenges in the Philippines include

geographic (topography, land area, etc.), atmospheric (climate and weather conditions),

demographic (household food consumption and income), and economic (food trade and

industry) profiles gathered from electronic journals, books, internet databases, and

government reports such as those from the Philippine Atmospheric, Geophysical, and

Astronomical Services.

Food safety risk analysis was developed by the UN Food and Agriculture

Organization and the World Health Organization (FAO/WHO), which was later approved

by the CAC as a framework for a science-based food safety system that governments

can utilize to deal with food safety issues. Following that, the Philippine Food Safety Act

of 2013 (FSA 2013) mandates the use of risk analysis as a scientific foundation in the

development of food safety policies and consumer protection measures in order to

achieve the law's goals of protecting consumer health and ensuring fair trade practices.

Risk assessment, risk management, and risk communication are three different but

interrelated parts of the risk analysis framework.

 A risk-based approach to food safety management will be able to establish where

the danger is greatest and direct national resources toward selecting appropriate risk

reduction solutions to prioritized food safety concerns with scientific grounding (Sanaa

M.; 2014). The FAO/WHO highlights that a robust risk analysis foundation is one of the

essential elements for improving a country's food safety control system (King T.; 2017).

This can be accomplished using the general risk management process developed by

the FAO/WHO to assist nations in developing national risk management systems. It

15

begins with preliminary risk management actions aimed at identifying food safety threats

(http://www.fao.org/3/a0822e/a0822e.pdf; 2020). A preliminary risk management phase

in building a preventive strategy to food safety is defining food safety threats in the

national setting, ideally through risk profiling.

The vulnerability of the population to the danger, their exposure to the hazard,

and the type of the food safety threats can all influence food safety risk in the

Philippines. These variables contribute to the country's many food safety challenges

(Kein M.; 2017). They are taken into account when determining health concerns related

to food safety.

The sensitivity of the population to hazard exposure is influenced by

demographic variables such as age, sex, income, and health condition (Kein M.; 2017).

Several research have examined the impact of gender variations in food choices and,

as a result, on food safety risks (Shiferaw B.; 2012). When determining health risks

associated with food safety, the nature and source of the hazards are also taken into

account. Foodborne viruses and contaminants may exist naturally in the environment or
be introduced into the food chain as a result of processing and human activity (Rather I.;

2012).

Consumption is a crucial determinant in determining exposure to food safety

hazards and, as a result, the likelihood of adverse health impacts

(https://www.who.int/foodsafety/chem/dietary exposure.pdf; 2019). Rice can be

considered a staple meal in the Philippines, according to the National Nutrition Survey

done by the Food and Nutrition Research Institute, as it is consumed by 94.8 percent of

16

households at 290 grams per capita. According to FNRI (2015), most of the most

commonly consumed commodities, such as rice, vegetables, and seafood, require

processing or cooking before consumption. High consumption of a commodity indicates

that the population is more exposed to the risks connected with that product. The

Bacillus cereus is the most prevalent hazard linked with rice, and it causes significant

health effects if the rice is not correctly prepared, cooked, or reheated.

 17
CHAPTER III.

METHODOLOGY

This research is concerned with understanding the role of food exposure duration

to pathogen propagation. It also hopes to discover how long the duration can food could

expose to the pathogen and bacteria. While it was established in the previous chapter

that numerous bacteria can be acquired in the duration of food exposure. This chapter

focuses on what methods of data collection were used to acquire the most suitable

information for this study. As we used derived data in order for the research to progress

and will be reviewed in the final conclusion of the study. Ethical considerations will also

be explored such as ensuring confidentiality and proper citation for the research. The

reliability and validity of this research will also be discussed and with what limitations the

study faced. Finally, it will consider how the data established was analyzed. These

factors were taken into consideration when looking at the nature of this study.

METHOD OF DATA COLLECTION

 As a result of understanding the aims and objective of this study and exploring

previous research similar to this topic, we feel using a qualitative method of data

collection would be the most suitable. Derived data involves using existing data points,

often from different data sources, to create new data through some sort of

transformation, such as an arithmetic formula or aggregation. There are a variety of

methods of data collection in qualitative research, including observations, textual or

18

visual analysis (e.g., from books or videos), and interviews (individual or group).

However, the most common

methods used, particularly in healthcare research, are interviews and focus groups. For

example, combining area and population data from the Twin Cities metro area to create

population density data. While this type of data can usually be replaced if lost, it may be

very time-consuming (and possibly expensive) to do so. Data may be grouped into four

main types based on methods for collection: observational, experimental, simulation,

and derived. The type of research data we collect may affect the way we manage that

data. For example, data that is hard or impossible to replace (e.g. the recording of an

event at a specific time and place) requires extra backup procedures to reduce the risk

of data loss. Or, if you will need to combine data points from different sources, you will

need to follow best practices to prevent data corruption (According to Mac Dewitt

Wallace). In which yielded a qualitative derived data component, to allow an in-depth

insight into other researchers’ opinions and recommendations about food safety. This

added richness and depth to the study and provide a context for the derived data.
METHODOLOGICAL LIMITATIONS

There may be some possible limitations in this study, first is the sample size

insufficiency for statistical measurements. It is important to have a sufficient sample size

in order to draw valid conclusions. Therefore, the larger the sample, the more precise

the results will be. In our case, since the majority of the information that we’ve gathered

was derived from the internet (Articles, Journals) and books, our statistical

19

measurements might be lacking. Nonetheless, these results must be interpreted with

caution and a number of limitations should be borne in mind.

The second limitation concerns the instruments used to collect the data.

Collecting data for the study may include instruments such as questionnaires or a

survey. Not having an instrument will lead to bad data, which will lead to bad

conclusions. Therefore, developing a good instrument is the most important part of

conducting a high-quality research study. Due to the current crisis that we are in, we,

the researchers were not able to hand out some surveys to collect data.
 20
CHAPTER IV.

RESULTS AND DISCUSSIONS

This chapter presents the outcomes of the data collected and analyzed after

conducting the experiment and reading credible sources such as books and the internet

(articles, journals). There are also discussions and a thorough analysis of the results.

The purpose of this study was to investigate the significance of food exposure

length in pathogen proliferation, focusing on how dangerous it is to expose food to

pathogen-contaminated surfaces, as well as how food composition is a factor affecting

the pathogen propagation. The first three chapters of this dissertation provided an

introduction to the topic of the "5-second rule" and food contamination, as well as a

review of the literature on food safety, and the methodological design that was utilized

for this study. The findings from the data collected and evaluated using the conceptual

framework created for the purpose of this study will be presented in this chapter.

Exposure duration, which is the length of time involved in each discrete

exposure event (e.g., minutes to days) and, if applicable, the length of time over which
two or more discrete exposure events occur (e.g., days to years) (Whitmyre,G. & Driver,

J.H., 2005).

The first research study directly addressing the five-second rule was announced

in a 2003 press release from the University of Illinois. In that study, gummy bears and

fudge-striped cookies were dropped on vinyl floor tiles inoculated with E. coli. The E.

coli was transferred from the tiles to the gummy bears and fudge-striped cookies within

five seconds, but the researchers did not report on the number of bacteria transferred.

21

Based on surveys of college students, the authors also found that the gender of

the person eating off the floor and the type of food on the floor affected the chance of

eating food off the floor:

• 70 percent of females and 56 percent of males were familiar with the five-

second rule, and most of them use it to make decisions about tasty treats that

slip through their fingers. Women are more likely than men to eat food that’s

been on the floor.

The popular Discovery Channel television series MythBusters got in on the act in

2005 with an episode that aired on October 19. After conducting a few tests, the show's

hosts, Jamie Hynomon and Adam Savage, concluded that contact time (2 or 6 seconds)

was not a determining factor in the transfer of bacteria to food. They dropped wet food

(pastrami) and dry food (crackers) onto contaminated surfaces and found that the

pastrami picked up more bacteria than the crackers did. Jamie admitted that they

needed to run more tests to see if there was a difference between 2 and 6 seconds. As

a mini-test, they placed contact petri dishes at various locations around the shop and
found that toilet seats were cleaner than the floors. Like most MythBusters episodes,

these were not statistically designed research studies.

In 2006, our Clemson University study was the only scientifically peer-reviewed

paper on this topic published to that date. We investigated whether the length of time

that food is in contact with a contaminated surface does in fact affect the transfer of

bacteria to the food. You'll find more details on this study later in this chapter. Briefly,

though, here is the process: We (1) inoculated square samples of tile, carpet, and wood

22

with a strain of salmonella; (2) dropped food on these surfaces; and (3) then measured

the number of bacteria transferred from the surface to the food.

One year later, in 2007, two undergraduate microbiology students at

Connecticut College reported that Skillles were safe to eat after 30 seconds of contact

with the floors located in the university dining hall and snack bar, whereas apple slices

were safe to eat after more than 1 minute. Since the levels of surface contamination

(including pathogens) were not reported, their results most likely depend on whether the

surface was contaminated or not. The article "To Eat or Not to Eat: Seniors Prove 'Five

second Rule' More Like 30" concluded that "no bacteria were present on the foods that

had remained on the floor for 5, 10 or 30 seconds. The conclusions of this report are

somewhat confusing and contrary to nearly all other reported studies focused on

bacterial adhesion to wet and dry food surfaces. In a 2014 press release, researchers

from Aston University in Birmingham, England, reported that contact time significantly

affected the transfer of E. coli and Staphylococcus from inoculated carpet, tile, and
laminate to toast, pasta, and sticky candy. They also reported that 87 percent of people

they queried either would or have eaten food dropped on the floor.

In January 2016, the Science Channel's television series The Quick and the

Curious showed NASA engineer Mick Meacham offering cookies to strangers after

dropping them on the ground in a park. The show's host stated that moist foods left on

the ground for 30 seconds picked up ten times more bacteria than moist foods left for

only 3 seconds, but no data or tests with moist foods were reported to support this

statement.

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In 2016, nine years after the Connecticut College study, a second peer-reviewed

paper was published on the topic from Rutgers University. The results were similar to

those reported in our 2006 study, although the researchers included a wider range of

foods and bacteria. They tested watermelon, bread, bread with butter, and gummy

bears on tile, stainless steel, wood, and carpet for 0, 5, 30, and 300 seconds. They

found that bacteria transfer to food ranked from highest to lowest in the following order:

watermelon > bread > bread with butter > gummy bears

There is conclusive evidence that when food comes into contact with a

contaminated surface, bacteria are transferred almost immediately. Eating food that has

been dropped on the floor could be compared to driving a car without wearing a seat

belt. You could drive your whole life without wearing a seat bell and never have an

accident, but it doesn't prove that wearing a seat belt won't prevent injury in case of an

accident. Similarly, eating food from a non contaminated surface poses no risk.

However, many factors affect the associated safety risk of eating food that has
contacted a surface. They include but are not limited to the dose/population and type of

microorganisms present, presence of pathogenic or nonpathogenic organisms.

composition/characteristics of the contact and microorganism surfaces (charge,

hydrophobicity, etc.), and general health status of the consumer (Dawson, P. &

Sheldon, B., 2018).

It is necessary to understand how food becomes unsafe to eat and what proactive

measures can be taken to keep food safe.

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CHAPTER V.

FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

SUMMARY OF FINDINGS

The salient findings of this study to the specific questions are as follows:

Problem No.1 Pathogen Propagation

1. How likely does food get contaminated with pathogens when exposed to the

following possible surfaces:

1.1. Soil

1.2. Concrete Surfaces (Tiles, Cemented roads, etc.)

A press release was announced in the year 2003 from University of Illinois

says that gummy bears, fudge striped cookies that were dropped on the vinyl

floor tiles inoculated with E. coli were transferred from the tiles to the gummy

bears and fudge-striped cookies within five seconds. In a 2006 study from
 Clemson University, they investigated the length of time that food is in contact

with a contaminated surface and whether it affects the transfer of bacteria to the

food.

2. How fast do pathogens spread once in contact with food?

MythBusters, a renowned Discovery Channel television show, got in on

the act in 2005 with an episode that aired on October 19. The show's hosts,

Jamie Hynomon and Adam Savage, decided after a few tests that contact

duration (2 or 6 seconds) was not a determining factor in the transfer of bacteria

25

to food. They dropped wet (pastrami) and dry (crackers) foods onto contaminated

surfaces and discovered that the pastrami gathered significantly more bacteria

than the crackers. Jamie admitted that more tests were needed to see whether

there was a difference between 2 and 6 seconds.

Problem No.2 Food Safety/Food Exposure Duration

1. Why is the exposure of food to pathogen-contaminated surfaces unsafe?

In 2016, Rutgers University published a peer-reviewed research that

tested watermelon, bread, bread with butter, and gummy bears on tile, stainless

steel, wood, and carpet for 0, 5, 30, and 300 seconds. And they discovered that

bacteria transfer to food was ranked in the following order:

Gummy bears > watermelon > bread > bread with butter

There is conclusive evidence that bacteria are spread almost immediately

when food comes into contact with a contaminated surface and could lead us to
different types of diseases. Eating food from a clean surface provides no risk.

Many elements, however, influence the associated safety risk of ingesting food

that has come into contact with a surface. They include, but are not limited to, the

number/type of microorganisms present, as well as the presence of pathogenic

or non-pathogenic organisms. The composition/characteristics of the contact and

microbe surfaces (charge, hydrophobicity, etc.)

2. When can we say that exposed food is unsafe for consumption?

2.1. 5-second rule: myth or fact?

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2.2. Direct exposure (1 second or less)

2.3. Food exposure for 5 second or more

Aston University in Birmingham, England, reported that contact duration

has a substantial impact on transfer of E. coli and Staphylococcus to toast, pasta,

and sticky candy from contaminated carpet, tile, and laminate. The Quick and the

Curious, a Science Channel television series, aired an episode in January 2016

that featured NASA engineer Mick Meacham handing cookies to strangers after

dumping them on the ground in a park. The host of the show claimed that moist

foods left on the ground for 30 seconds took up ten times more bacteria than

moist foods left for only three seconds, although no data or testing with moist

foods were recorded to back up this claim. Eating food that has been dropped on

the floor is equivalent to driving a car without a seat belt. It is possible to drive

your entire life without wearing a seatbelt and never have an accident, but this

does not indicate that wearing a seat belt will not prevent injury in the event of an

accident.
CONCLUSIONS

Based on the indicated findings, the following conclusions were drawn:

● The 5-second-rule is not an absolute truth but neither is it an absolute erroneous

claim.

● The speed of pathogen contamination once in contact with food varies on the

type of surface it has been exposed to. It also varies depending on food

composition.

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Therefore, contact time or food exposure duration was not a determining factor in

the transfer of bacteria to food.

● Bacteria is transferred immediately once in contact with a contaminated surface.

The health risks it poses would depend on the microorganisms present in the

surface it has made contact with.

● The researchers conclude that the amount of pathogen that propagated adheres

to how safe a food is for consumption. Food safety, as based on food exposure

and pathogen propagation is proven as a scientific fact. Therefore, exposed food

can be safe or unsafe for consumption depending on the different factors it has

been exposed to.

RECOMMENDATIONS

Based on the results of this study, it is recommended that:

1. Food safety officers must focus on spreading awareness about food safety and

the 5-second rule to avoid foodborne diseases that are recorded every year,

promoting food safety procedures is essential to be healthy. People need to be

aware that the money they use to buy food that has been dropped on the surface

is cheaper than having a bacteria-caused disease that may lead to serious

illness.

2. The study about food safety must know its scope and focus on the topic that it

covers. The title must be relevant to the main goal of the study, and it should be

specific and easy to understand.

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3. Researchers must use recent studies and articles as their reference to make

their research more convincing and informative. New findings should be included

to support the fact that the quality of life is changing and improving as well as the

research about food contamination and food safety.

4. Enhancing the study is highly recommended for future researchers.