Fate of viruses following preparation of fresh produce with kitchen utensils
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Food handling is a major factor contributing to produce-associated foodborne illnesses due to viruses. However, little information is available on the degree of virus removal and cross-contamination that occurs during preparation of fresh produce with utensils in the kitchen environment. In this study, produce (cantaloupes, honeydew melons, carrots, cucumbers, strawberries, celery, and tomatoes) contaminated with murine norovirus, a norovirus surrogate, and hepatitis A virus, were processed with common kitchen preparation methods (scrubbing, peeling, cutting, and grating), and the extent of virus removal and cross-contamination was investigated. The impact of utensil surface properties (utensil shape and food residue build up) was also studied. Results indicated that virus can be significantly reduced, but virus cross-contamination occurs readily in the kitchen environment. Food residue can influence virus transfer, but utensil shape (sharp, dull, serrated) had little impact. These findings indicate utensils can act as vehicles in virus spread during food handling.