Editing Five-second rule (section)

=== University of Illinois ===
In 2003, Jillian Clarke, a high school student during an apprenticeship investigated the rule. She found 56% of men and 70% of women surveyed were familiar with the five-second rule. She also determined that a variety of foods were significantly contaminated by even brief exposure to a tile inoculated with ''[[Escherichia coli|E. coli]]''. On the other hand, Clarke found no significant evidence of contamination on public flooring.<ref name="aces">{{cite news |last= |first= |date=September 2, 2009 |title=If You Drop It, Should You Eat It? Scientists Weigh In on the 5-Second Rule |url=http://news.aces.illinois.edu/news/if-you-drop-it-should-you-eat-it-scientists-weigh-5-second-rule |url-status=dead |archive-url=https://web.archive.org/web/20130727132440/http://news.aces.illinois.edu/news/if-you-drop-it-should-you-eat-it-scientists-weigh-5-second-rule |archive-date=July 27, 2013 |access-date= |work= |publisher=[[University of Illinois College of Agricultural, Consumer, and Environmental Sciences]]}}</ref> For this work, Clarke received the 2004 [[Ig Nobel Prize]] in public health.<ref>{{cite web |title=Winners of the Ig® Nobel Prize |url=http://improbable.com/ig/ig-pastwinners.html#ig2004 |url-status=live |archive-url=https://web.archive.org/web/20090830181439/http://improbable.com/ig/ig-pastwinners.html#ig2004 |archive-date=August 30, 2009 |access-date=July 10, 2024 |website= |publisher=[[Ig Nobel Prize]]}}</ref>

A more thorough study in 2007 using [[salmonella]] on wood, tiles, and nylon carpet, found that the bacteria could thrive under dry conditions even after twenty-eight days.<ref name=":0">{{cite journal |author=Dawson |first1=P |last2=Han |first2=I |last3=Cox |first3=M |last4=Black |first4=C |last5=Simmons |first5=L |date=1 April 2007 |title=Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: testing the five-second rule |journal=[[Journal of Applied Microbiology]] |volume=102 |issue=4 |pages=945–953 |doi=10.1111/j.1365-2672.2006.03171.x |pmid=17381737 |s2cid=19871846 |doi-access=}}</ref> Tested on surfaces that had been contaminated with salmonella eight hours previously, the bacteria could still contaminate bread and [[Bologna sausage|baloney]] lunchmeat in under five seconds. But a minute-long contact increased contamination about tenfold (especially on tile and carpet surfaces).<ref name="bologna">{{cite news |last=McGee |first=Harold |author-link=Harold McGee |date=May 9, 2007 |title=The Five-second Rule Explored, or: How Dirty Is That Bologna? |url=https://www.nytimes.com/2007/05/09/dining/09curi.html |url-access=subscription |access-date=July 10, 2024 |work=[[The New York Times]]}}</ref>