A new study points out that the cuts of fruits and vegetables leave more than just juice and pulp; if the produce is not clean, the virus that spreads easily remains on the cutter. Scientists have known that bacteria can contaminate tableware in this way, but this is the first time scientists have studied the problems of hepatitis A virus and Novak virus-contaminated tableware that cause the most common food-borne diseases in the United States. The findings can help food safety agencies identify the source of foodborne diseases and use new methods to curb disease outbreaks.

In the study, researchers at the University of Georgia's Center for Food Safety set up a test kitchen. They stripped and quantified the virus on the knives and grater. They measured the amount of hepatitis A virus that was transferred to the knives from agricultural products such as melon, melon, tomato, strawberry and cucumber.

Regardless of the material and sharpness of the tool, more than half of the virus particles on all types of agricultural products are transferred to the tool. Certain viruses are more susceptible to contamination of the tool on specific agricultural products. For example, the Norwalk virus on strawberries and cucumbers is more likely to contaminate the tool than the hepatitis A virus, but the hepatitis A virus on the melons and tomatoes is more likely to contaminate the tool. In a similar experiment, viruses on carrots and grater boards were cross-contaminated most of the time. Scientists published the study in this month's Food and Environmental Virology.

Later, researchers began experimenting with whether the virus on contaminated knives would contaminate clean fruits and vegetables. “What surprised us is that at least seven agricultural products will be contaminated by knives,” said Jennifer Cannon, a virologist and food safety researcher who led the study. She said that this is still a lower estimate because the study only tested the condition of cutting seven samples in a row with a knife. Studies have shown that food-borne viruses and bacteria can be transferred to tableware. Previous studies have shown that less than 20 Norwalk virus particles can cause illness, so a knife contaminated with a virus can cause disease.

According to Donald Schaffner, a food scientist at Rutgers University in New Jersey, the results of this new study were not unexpected because of previous research on bacterial transmission. But quantitative research on the virus can help to understand more details about the factors that affect the spread of food pathogens.

"This data is very important in helping us design the best management practices." Schaffner said finding a way to study cross-contamination of viruses would help researchers conduct tests to test the effectiveness of disinfectants and cleaning methods. In addition, understanding which pathogens are more easily transferred from agricultural products to kitchen utensils will help investigators track the source of foodborne diseases.

The study of virus-contaminated kitchen utensils is most valuable for commercial kitchens, as commercial kitchens operate on agricultural products prepared for different dishes at the same time. However, the results of this study also brought warnings to the kitchen. “Anything you hold, whether it’s a spoon, a knife or a fork, or a bowl, can be a transmitter between your hands and food, or between food and food.” She said, “People should not only clean Hands and food, but also to clean the kitchen utensils when cutting or holding different foods. Such a proposal is reasonable." (Source: Chinese Journal of Zhang Dongdong)

A new study points out that the cuts of fruits and vegetables leave more than just juice and pulp; if the produce is not clean, the virus that spreads easily remains on the cutter. Scientists have known that bacteria can contaminate tableware in this way, but this is the first time scientists have studied the problems of hepatitis A virus and Novak virus-contaminated tableware that cause the most common food-borne diseases in the United States. The findings can help food safety agencies identify the source of foodborne diseases and use new methods to curb disease outbreaks.

In the study, researchers at the University of Georgia's Center for Food Safety set up a test kitchen. They stripped and quantified the virus on the knives and grater. They measured the amount of hepatitis A virus that was transferred to the knives from agricultural products such as melon, melon, tomato, strawberry and cucumber.

Regardless of the material and sharpness of the tool, more than half of the virus particles on all types of agricultural products are transferred to the tool. Certain viruses are more susceptible to contamination of the tool on specific agricultural products. For example, the Norwalk virus on strawberries and cucumbers is more likely to contaminate the tool than the hepatitis A virus, but the hepatitis A virus on the melons and tomatoes is more likely to contaminate the tool. In a similar experiment, viruses on carrots and grater boards were cross-contaminated most of the time. Scientists published the study in this month's Food and Environmental Virology.

Later, researchers began experimenting with whether the virus on contaminated knives would contaminate clean fruits and vegetables. “What surprised us is that at least seven agricultural products will be contaminated by cutters,” said Jennifer Cannon, a virologist and food safety researcher who led the study. She said that this is still a lower estimate because the study only tested the condition of cutting seven samples in a row with a knife. Studies have shown that food-borne viruses and bacteria can be transferred to tableware. Previous studies have shown that less than 20 Norwalk virus particles can cause illness, so a knife contaminated with a virus can cause disease.

According to Donald Schaffner, a food scientist at Rutgers University in New Jersey, the results of this new study were not unexpected because of previous research on bacterial transmission. But quantitative research on the virus can help to understand more details about the factors that affect the spread of food pathogens.

"This data is very important in helping us design the best management practices." Schaffner said finding a way to study cross-contamination of viruses would help researchers conduct tests to test the effectiveness of disinfectants and cleaning methods. In addition, understanding which pathogens are more easily transferred from agricultural products to kitchen utensils will help investigators track the source of foodborne diseases.

The study of virus-contaminated kitchen utensils is most valuable for commercial kitchens, as commercial kitchens operate on agricultural products prepared for different dishes at the same time. However, the results of this study also brought warnings to the kitchen. “Anything you hold, whether it’s a spoon, a knife or a fork, or a bowl, can be a transmitter between your hands and food, or between food and food.” She said, “People should not only clean Hands and food, but also to clean the kitchen when cutting or holding different foods. Such advice is reasonable."

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