Sorry but the five-second rule isn't actually a thing (and other food safety habits you might want to reconsider)
Article By Natalie DiScala Published June 14, 2026
Article Source: https://creators.yahoo.com/lifestyle/story/sorry-but-the-five-second-rule-isnt-actually-a-thing-and-other-food-safety-habits-you-might-want-to-reconsider-055605059.html?guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAM9crz4jzfah2TEiJz266KJiEyVzdt8KE99Cxgm-BFQp0O9cEcOgyiByzLJvVB7dDkakpP7nVcre8IbtrFGzWyk2gRU59adSlCWpYO-rccyXllJ4yJ8BnpGU6geLvF1kq-xDzXjIc0tEvIz2lCZA16HFefXytsRutjiTkpzMKRRo&guccounter=2
A recent United Nations post challenged what I thought I knew about the five-second rule, washing chicken and several other common food safety habits.
I used to think I was the paranoid one when it came to food safety but then I met my husband.
He's the person who regularly clears out our refrigerator and pantry, checks expiration dates and donates unopened shelf-stable foods that he worries we won't eat before it expires. He never leaves leftovers sitting out for long, always makes sure they're refrigerated promptly and has little patience for the "it's probably fine" approach to food storage. While I've occasionally (ok, often) rolled my eyes at his vigilance, I've also come to appreciate that he's serious about two things: reducing food waste and preventing foodborne illness.
As it turns out, some of the food safety habits many of us grew up with aren't always backed by science. In a recent Instagram carousel, the United Nations shared guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), answering some of the most common questions people have about food safety. Here's what they had to say.
Is food dropped on the floor OK to eat if you pick it up within 5 seconds?
NO! Microorganisms can transfer to food immediately and cause disease in some cases.
Bad news for fans of the five-second rule, which, let’s be honest – many of us have been living by since we were six years old. There is no scientifically proven grace period that makes dropped food safe to eat. Contamination can happen the moment food touches the floor. The actual risk depends on factors such as the cleanliness of the surface, the type of food and what microorganisms may be present, but experts agree that a quick pick up doesn't automatically make food safe.
Tip: Foods with moisture, such as fruit, cooked pasta or pieces of meat, tend to pick up bacteria more easily than dry foods.
Can you tell if food is safe to eat by its look and smell?
NO! Most microorganisms that can make you sick don't change the look or smell of the food.
My husband is constantly smelling the milk before giving the kids cereal or making me a cup of tea. Spoiled milk is usually easy to smell instantly. But while some spoiled foods develop visible mold, discoloration or unpleasant odors, many harmful pathogens are completely invisible. Food can look, smell and even taste normal while still carrying bacteria, viruses or other microorganisms that can cause illness.
Tip: When in doubt, follow recommended storage times and expiration dates rather than relying solely on your senses (but obviously trust your eyes and nose, too!)
Do fruits and vegetables need to be washed before peeling?
YES! Washing with clean water removes soil and other contaminants.
Even if you're planning to remove the skin, it's still important to wash produce first. Otherwise, dirt, bacteria and contaminants on the surface can be transferred to the edible portion through your knife, peeler or hands during preparation.
Tip: I’ve always washed fruits and vegetables (that’s a no-brainer, right?) but my mom takes things a step further and washes them with a cleanser specifically for washing produce. While there’s generally nothing wrong with this, clean running water is often sufficient for washing fruits and vegetables.
Should raw poultry be washed before cooking?
NO! Washing poultry can spread harmful microorganisms to hands, surfaces, utensils or other food.
This is a hotly debated topic I see come up on social media time and time again. People are firmly in one camp or the other and feel very strongly about their position. Personally, I’ve never washed my poultry before cooking and according to the WHO, that’s the correct approach. Many people still rinse chicken before cooking because it's a habit passed down through generations. But food safety experts have advised against this practice for years. Water droplets can splash bacteria around the sink and kitchen, increasing the risk of cross-contamination.
Tip: Thorough cooking, not washing, is what makes poultry safe to eat. Using a food thermometer is the best way to ensure chicken and other meats reach a safe internal temperature. In fact, buying a meat thermometer was one of my best purchases; it gives me so much peace of mind when I’m cooking.
Can harmful bacteria survive freezing temperatures?
YES! Some harmful bacteria become inactive when frozen but once thawed, can become dangerous. So, thaw raw food in the fridge. Also cook thoroughly.
Freezing and thawing food has always stressed me out a bit so I’m extra careful when it comes to thawing techniques. Freezing slows or stops bacterial growth but it doesn't necessarily kill all harmful microorganisms. Once frozen food begins to thaw, surviving bacteria can become active again and multiply if conditions are right.
Tip: Label frozen foods with the date they were stored. While freezing helps preserve food, quality can decline over time.
Is it safe to thaw frozen food at room temperature?
NO! Thawing food in the refrigerator or in cold water prevents the growth of microorganisms.
Leaving frozen food on the counter may seem harmless, but the outer layers can warm into temperatures where bacteria multiply rapidly long before the center has fully thawed.
Tip: If you're thawing food in cold water, keep it in a leak-proof package and change the water every 30 minutes to keep it cold.
Can I get sick from food I ate 3 days ago?
YES! Some harmful microorganisms take longer than a few hours to make you sick.
When food poisoning strikes, many people immediately blame the last thing they ate. I was violently ill recently and of course, I blamed the salmon I’d had for dinner and haven’t eaten salmon since (I just can’t stomach it yet!) But since symptoms don't always appear right away, I may be avoiding salmon for no good reason. It could have been something else that made me ill. Depending on the microorganism involved, illness can develop several days after consuming contaminated food.
Tip: If multiple people become sick after eating together, keeping track of what everyone ate can help identify the likely source.
Can foodborne illness be deadly?
YES! In some instances, people can die from eating unsafe food. Learning about food safety and safe food handling reduces risk.
Well, this is a new fear unlocked. And yes, most cases of foodborne illness are unpleasant but relatively mild. However, some infections can lead to severe complications, hospitalization and even death. Young children, older adults, pregnant women and people with weakened immune systems are especially vulnerable.
The takeaway from the United Nations' post is simple: food safety is about understanding how contamination happens and taking a few straightforward steps to reduce risk. Proper storage, safe handling and careful cooking can go a long way toward keeping you, and everyone sharing your table, healthy.