The possibility of spreading herpes simplex virus type 1 via food handling and sharing.

Abstract

Herpes simplex virus type 1 (HSV-1) is an enveloped virus that causes recurrent and incurable diseases in 67% of the world population. Although it is not listed as a foodborne virus, some studies have shown that it can be recovered from surfaces as well as food. We investigated its persistence at -20°C, 4°C, 20°C or 37°C for up to 7 days on stainless steel, aluminum, glass, polypropylene, cheddar cheese, sliced almond, and apple skin and in cola soft drink, orange juice, coffee, and milk as well as its transferability from stainless steel to dry or moistened nitrile or latex gloves over time at typical ambient temperatures. Based on plaque assay on Vero cells, HSV-1 persisted at least 24h on all surfaces and at least 1h on food matrices but was inactivated quickly in cola soft drink. Temperature and pH affected HSV-1 infectivity. Transfer of HSV-1 at a contact pressure of 1kg cm2-1 for 10s occurred only on latex, especially moistened. Our data on the persistence of HSV-1 on food-related surfaces suggest that some risk may be associated with sharing foods with infected carriers.