HERPES-SIMPLEX VIRUS TYPE-1 APPLIED EXPERIMENTALLY TO GLOVES USED FOR FOOD PREPARATION

被引：5

作者：

BARDELL, D

机构：

[1] Department of Biology, Kean College of New Jersey, Union

来源：

JOURNAL OF FOOD PROTECTION | 1995年 / 58卷 / 10期

关键词：

HERPESVIRUS; SALIVA; LATEX GLOVES; LETTUCE; HAM;

D O I：

10.4315/0362-028X-58.10.1150

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Droplets of saliva containing herpes simplex virus type 1 were placed on latex disposable gloves. The temperature at the surface of the gloved hand was 34 degrees C. There was no loss of infectious virus before 15 min. Between 15 and 30 min there was a 2-log-cycle drop in titer, and infectious virus could still be recovered after 1 h, the longest period tested. The drop in titer was due to drying of the saliva, which occurred at approximately 21 min. Infectious virus was transferred by touch to lettuce and ham at 0 min when the virus-containing droplets were in a liquid condition, and after 30 and 60 min when the droplets were dry.

引用

页码：1150 / 1152

页数：3