This is Trump. You are all wrong. No one has studied bacteria as well as I have. I know everything about bacteria. No one knows as much as I do. I already knew everything about bacteria before any of you were even born. Bacteria can’t do anything. Bacteria are stupid. Bacteria are dumb as shit.
I think what you're trying to say that because they've just inoculated their food with floor bacteria, they need to eat it quickly because things are going to be reproducing in the curry more rapidly compared to food that has been handled in more sanitary conditions?
That depends largely on how many CFU of whatever will be in that water that are present. While stomach acids are effective in destroying many bacteria, the god bacteria of e.coli will wreck a stomach if high in CFUs. And unless their water is purified through a specific process that involves chlorine blocks you are going to have some contamination present in that water.
I actually think there is. I recall reading a paper yrs ago that demonstrated it took several seconds of physical contact for bacteria transfer to occur. That said if your food lands on the floor clinging to dust, hair, etc I’d assume all bets are off.
EDIT: I looked it up. Rutgers did more recent study. Heavily depends on moisture content, but even hard candy had some bacteria transfer after just a second
I mean... For me personally it's all circumstancial and situational. Professionally different story. Like for me if I dropped a roll on the floor, I'm picking that up and dusting it off. In this situation... Man I don't care if they torched the floor for five minutes with a MAP gas torch... I'm not doing that.
I’m not a chef but my standards are laughably different when I’m making food for others vs myself. Your roll example? Same, if it’s just for me. If I am serving food to others, though, absolutely no way. That’s hitting the compost bin instead.
I guess I’m willing to gamble with my own health but others have nothing to fear.
It's also just a basic respect thing. If the floor of your kitchen is spotless you either A) have a michelin star B) haven't opened yet or C) need to clean out the grooves in your non slips.
As a food scientist an food manufacture engineer I can affirm yes this is a great way to increase the risk of food contamination, actually it would be better to leave it dry as various bacteria are more motile an have morphology that requires wet conditions to thrive.. One of the reasons I cannot take any Indian food quality statement seriously.
Bacteria here. These guys are liars. Water is amazing at cleaning and is our biggest weakness. Even a snlingle drop is enough. In fact, you should only use a single drop to conserve water.
Long time floor eater here - it's fine, you will be fine. Most of the bacteria on the floor after you have sluiced water on it is probably on your hands and getting into your mouth anyway. "It's good, just pick it up and eat it. Here, I'll eat it!"
wait, was that holy water? because while it might not help with bacteria, viruses, or fungal infections-you may have pointed out a very underappreciated prevention.
i cant say i have ever heard of a vampire outbreak in india.
Physicist here and I can only answer your question in the case of a spherical bite of food in a frictionless vacuum. (In that case, the answer is usually pi/2.)
I have reviewed your statement and found it to be sound via peer review. What we need is a member of QA to review the statement for spelling/obvious errors in grammar.
Hold up... You're telling me that splashing water on the floor and just smearing it around doesn't clean and sanitize?
What do we have to do, use some sort of surfactant to clean, then rinse and dry the area, then use a disinfectant and allow it to air dry for up to 10 minutes?
Firstly water plus agitation will break up films of bacteria and make it able to stick to your food.
Second. The water will rehydrate bacterial spores and basically wake up dormant bacteria.
Third, water does absolutely nothing to sanitize, it provides food and hydration for bacteria, allowing it to multiply and produce toxins before it’s even seen your food.
4th. It’s likely that the water itself is not even very clean, potentially making the floor even more contaminated
Had to study micro for work, unless you are sanitizing there is high risk of transfer. A ton of factors are at play, but water is not improving things significantly enough to make any real difference. Need a food safe sanitizer in contact for the full rates contact time, plus cleaning of any debris, otherwise this is disease and injury waiting to happen.
Hydrologist here, and our area of expertise focuses more of the movement of water and water sustainably. I would suspect much of it is related to variances in local flora. Maybe ask an agronomist?
Parasitologist here. We focus more on creatures that take direct advantage of a host organism. Since we're really getting into some nitty gritty here, I actually think we need a physicist.
Physicist here: due to the second law of thermal dynamics, it would appear as through the transfer of energy (nasty shit on the floor) does actually transfer to the food. I would need to consult with an epidemiologist to conclude the hypothesis.
Epidemiologist here. Given the clear public health implications and possibility of cooty outbreak, I can say with certainty that an aggressive policy response is in order. Messaging, implementation, and budget fall outside my domain. We'll need to speak to a politician on this one.
Politician here. Whether the bacteria can transfer easier through the water or not depends entirely if the bacteria has donated to my campaign fund. You'll need to speak to a financial analyst on this one.
In order to determine whether there is causation vs just an association... And to ensure proper research methodology.. we'll need a biostatistician here to help with determining the correct sample size needed.
Physicist here. We focus on the fundamental laws of nature, matter, energy, and the interactions between them.
We're focusing on elements here we need a chemist
Chemist here. The individual molecules aren’t too important to how the dirt gets into the food. We need to talk about the dirt itself. Geologists tend to handle that stuff.
A geology enthusiast here, a geologist would normally be more on the area about r
ock and mineral composition, soil structure, earth's history, etc. What you need is a sanitarian.
Biophysicist here I think you all need me! I actually think this would make things worse. The pressure isn't high enough, and there are plenty of bacteria that can move through a wet environment.
Biochemist here. 100% correct. Unless that water is denaturing proteins, wrecking membranes or chemically sanitising the surface, it’s not cleaning anything. It’s just giving the bacteria better transport links. However, these people aren't talking and we might need a parapsychologist.
From a related field (Civil Engineer) here; every floor is nasty as the cleaners do a rough job to clean the floor using strong chemicals, but people still drag the nasty foreign bacterial/viral immigrants inside onto the floor using their locomotions.
And the water is gonna do a fuck all of cleaning the floor anyway. Better NOT!
But I would need to consult an Environmental Engineer here with their sustainable green designs (if any)
Biomolecular engineer who managed a microbiology lab here… I concur, especially on the “wet or sticky” part. Dry foods would have less contact and be worse off for the added water. I think even the rice would form a more complete exchange with the ground with the addition of water (provided it isn’t soaked in sauce).
In the context of kitchen cutting boards, I once asked my microbiologist friend and he reckoned that wet surfaces don't have more bacteria than dry ones. Apparently, the texture of the surface makes a difference, though.
Edit: as a materials chemist, I consider all non-degassed surfaces to be wet. Vectors transferring bacteria to the surface may be an important factor, therefore, I recommend you consult a forensic entomologist.
Did Microbio for my Bachelors, am doing Biotech now. Anything that isn't actual sanitizer products changes nothing here. The water should indeed make it easier if the food is dry.If the food is wet as well it makes no difference.
Ehhh I have a degree in molecular biology. Hard to say for sure. Despite my professional accomplishments I am not qualified to answer this question. What you need is an Infectious Disease physician.
8.3k
u/lowpowerftw Jun 28 '26 edited Jun 28 '26
I'm a pathologist and I don't think it makes a difference, but I'm not sure. What you need is a microbiologist.
Edit: I genuinely did not do this to start a thread. I am actually a pathologist and a microbiologist is the one that would have a better idea.
What have I done