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Survival of herpes simplex virus type 1 on some common foods routinely touched before consumption.

Author(s) : BARDELL D.

Type of article: Article

Summary

Droplets of saliva containing herpes simplex virus type 1 were placed on the skin of tomatoes and the upper surface of lettuce leaves. There was no loss of virus infectivity titer at refrigerator temperature (2 deg C) at any time examined up to 1 hour, the longest period tested. At room temperature (22 to 24 deg C) there was a 2-log drop in titer between 30 and 60 minutes, but some infectious virus was still present at 1 hour. The virus-containing saliva remained in a liquid state at 2 deg C. At 22 to 24 deg C the droplets became dry at approximately 50 minutes. Implications of the findings are discussed.

Details

  • Original title: Survival of herpes simplex virus type 1 on some common foods routinely touched before consumption.
  • Record ID : 1998-3582
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 10
  • Publication date: 1997/10
  • Document available for consultation in the library of the IIR headquarters only.

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