From the Research
Herpes is not typically transmissible through food, and the risk of transmission through this route is considered extremely low. The herpes simplex viruses (HSV-1 and HSV-2) primarily spread through direct skin-to-skin contact with an infected person, particularly during an active outbreak when sores are present. According to a recent study published in 2023 1, HSV-1 can persist on surfaces and food matrices for a short period, but its infectivity is affected by temperature and pH, making food transmission unlikely.
The virus typically requires direct contact with mucous membranes or broken skin to cause infection. Good hygiene practices when preparing food, such as washing hands thoroughly, not touching the face while cooking, and not preparing food during active outbreaks, effectively eliminate any minimal risk that might exist. While theoretically possible if someone with an active oral herpes lesion prepared food and immediately transferred the virus to the food which was then consumed, this route of transmission is not considered significant.
Some key points to consider:
- HSV-1 can persist on surfaces and food matrices, but its infectivity is short-lived 1
- Good hygiene practices can eliminate the minimal risk of transmission through food
- Direct skin-to-skin contact with an infected person is the primary mode of transmission
- The virus requires direct contact with mucous membranes or broken skin to cause infection
If you're concerned about herpes transmission, focus on avoiding direct contact with active sores rather than worrying about food contamination. The most recent and highest quality study on this topic, published in 2023 1, provides the best evidence for understanding the risk of herpes transmission through food.