Survival of Herpes Simplex Virus Type 1 on Some Common Foods Routinely Touched before Consumption

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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°C) at any time examined up to 1 h, the longest period tested. At room temperature (22 to 24°C) there was a 2-log drop in titer between 30 and 60 min, but some infectious virus was still present at 1 h. The virus-containing saliva remained in a liquid state at 2°C. At 22 to 24°C the droplets became dry at approximately 50 min. Implications of the findings are discussed.


Document Type: Research Article

Affiliations: Department of Biology, Kean College of New Jersey, Union, New Jersey 07083, USA

Publication date: October 1, 1997

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