Have you ever seen a little kid drop his sucker on the ground, pick it up, and then continue licking away? It doesn't matter to that little kid that there could be dirt or germs on his lollipop, because he picked it up in less than five seconds; the child believes it is still safe.
Many grown adults also believe this urban myth, commonly referred to as the "Five-Second Rule.
" This food myth is completely inaccurate and must not be believed when it comes to proper food safety.
Exercising good judgment when it comes to food preparation is extremely important to our health.
There are many actions we can take to improve our health through our food safety habits, including not using or eating foods that have touched the floor, preparing eggs properly and handling produce carefully.
The comforting "Five-Second Rule" that many have adopted in our culture, is an odd, but reassuring thought because it allows us the ability to undo the small mistake of losing something we were about to eat, as long as we move quick enough.
We have embraced this "rule" because it serves as a remedy for our regret after we dropped the last cookie or that tender piece of meat.
Unfortunately, no matter how fast our hands move to grab the dropped item, we cannot move as quickly as bacteria.
Viruses and bacteria are present virtually everywhere, especially in kitchens.
They cling to items upon contact; even a brief, millisecond encounter is enough time for bacteria to grab onto the new host and settle in.
In addition to not eating food right after it has touched the floor, it is also imperative that we cook and handle our food appropriately.
Eggs are among one of the most commonly eaten yet improperly prepared foods.
The U.
S.
Food and Drug Administration (FDA) has said that egg-associated illness caused by bacteria, called Salmonella, is a serious public health issue.
Individuals infected with Salmonella may suffer short term or chronic arthritis, mild to severe gastrointestinal illness, and possibly death.
In order to avoid the chances of food borne illness, fresh eggs should be carefully handled.
Even egg shells that appear to be clean and without cracks may actually contain Salmonella, possibly resulting in intestinal infections.
Consumers play a large role in the prevention of this illness.
The most efficient approach to preventing egg-related illness is to be aware of the safe ways to buy, handle, store and cook eggs, or food containing eggs.
This is why the FDA has actually required that all egg cartons have a statement on the packaging that reads, "Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly".
While reaching proper temperatures for the safety of eggs is important, fruits and vegetables have a different set of standards by which to abide.
Harmful bacteria that might have been present in the soil or water where the fruit of vegetable was grown may come in contact with the fresh produce and contaminate it.
In addition to becoming contaminated during growth, fresh produce may become tainted after harvesting, perhaps during preparation or storage.
When buying fresh produce, purchase produce that isn't damaged or bruised.
If you like to buy freshly cut produce, like half watermelons, or a bag of mixed lettuce, choose only items that have been refrigerated or are surrounded by ice.
It is also a wise idea to package fresh fruits and vegetables separately from poultry, seafood, or meat products when bagging items to take home from the market.
The FDA has put in place many guidelines for food producers, resulting in stricter standards for the manufacture of food products.
However, it is ultimately up to the consumer to practice proper food safet habits.
By choosing not to follow the contemporary wisdom of the "Five-Second Rule," but following the guidelines for cooking our eggs thoroughly and selecting safe produce, we can rest assured we have taken several steps in the right direction when it comes to food safety.