Survival of Enteric Viruses on Fresh Vegetables

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.