Effect of Food Residues on Norovirus Survival on Stainless Steel Surfaces
Figure 1
Survival of MNV-1 on stainless steel coupons with or without food residues.
Food residue (cabbage, ground pork, or lettuce) -attached stainless steel coupons and coupons without any food component were incubated at 25°C over a 7-day experimental period. Error bars indicate standard deviations obtained from three independent experiments.