Knives in the kitchen are also the cause of infection

Kitchen workers are advised to always wash their hands, and are now advised to clean their knives after each use, as knives and tools in the kitchen are also the cause of the infection, according to a study published July 7 twelfth.

Scientists at the University of Georgia (USA) conducted experiments using knives and planes to process six vaccinated vegetables and a "vomit" virus called norovirus.

Six types of vegetables include cucumber, strawberries, tomatoes, carrots and yellow and red bowel watermelon.

More than half of the knives and tables are infected with the virus after contact with the vegetables mentioned above, then the virus passes through exposed knives to the side.

The co-author of the study, Marilyn Erickson, told AFP that this study is very important for people with weak immunity.

'We should clean the knife every time we switch to cut another vegetable to avoid spreading the virus, and clean knives and kitchen utensils immediately after use,' said Ms. Erickson.

Scientists recommend that cooks should wash their knives after each use to avoid spreading the virus

Previous studies focused on the risk of bacteria spreading through knives, surfaces and kitchen appliances, not viruses.

A study published in 2011 said norovirus is the main cause of food poisoning in the United States.

Consuming food containing 1-100 norovirus will lead to symptoms of vomiting or diarrhea.

The study was published in the journal Science and Food and Environmental Virology.