12 Sep 2016 --- Rutgers researchers have disproven the widely accepted notion that it's OK to scoop up food and eat it within a "safe" five-second window. Donald Schaffner, professor and extension specialist in food science, found that moisture, type of surface and contact time all contribute to cross-contamination. In some instances, the transfer begins in less than one second. Their findings appear online in the American Society for Microbiology's journal, Applied and Environmental Microbiology.
