Survival of herpes simplex virus type 1 on some common foods routinely touched before consumption

Droplets of saliva containing herpes simplex virus type 1 were placed on the skin of tomatoes and the upper surface of lettuce leaves. There was no loss of virus infectivity titer at refrigerator temperature (2 degrees C) at any time examined up to 1 h, the longest period tested. At room temperature (22 to 24 degrees C) there was a 2-log drop in titer between 30 and 60 min, but some infectious virus was still present at 1 h. The virus-containing saliva remained in a liquid state at 2 degrees C. At 22 to 24 degrees C the droplets became dry at approximately 50 min. Implications of the findings are discussed.