The research team tested the Herpes simplex 1 virus on stainless steel, aluminum, glass and plastic, as well as on foods such as cheddar cheese, sliced almonds, apple peel, and various beverages.

“We also assessed the transferability of the virus between a stainless steel surface and latex or nitrile gloves, such as those used by people working in the food industry,” adds the researcher.

The herpes virus survived at least 24 hours on all surfaces tested, and at least 1 hour on all foods. “The only exception was cola, probably because of its acidity. We also found that the virus was transferable from stainless steel to latex gloves, especially when wet, but not to nitrile gloves,” summarizes Professor Jean.

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Congratulations to : Gabrielle Pageau, Marianne Levasseur, Teresa Paniconi, Éric Jubinville, Valérie Goulet-Beaulieu and Julie Jean, from the Department of Food Science and INAF, and Guy Boivin, from the Faculty of Medicine at Université Laval.