Survival of Enteric Viruses on Fresh Vegetables
- 1 August 1975
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 38 (8) , 469-472
- https://doi.org/10.4315/0022-2747-38.8.469
Abstract
Survival of enteric viruses under several environmental conditions was studied to determine whether contaminated vegetables pose a health hazard. Five test viruses stored in water or phosphate-buffered saline survived without significant loss for 36 days at 4 C. Virus decay followed a first-order reaction during room-temperature storage or evaporation at 4 C. Virus decay was more rapid on glass than on vegetables; presence of feces delayed decay on the vegetable surface. Examination of 14 vegetable samples over a three-month period showed no naturally-occurring viruses.Keywords
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