Salsa and guacamole linked to food Poisoning.
Salsa and food poisoning from guacamole are common. Food poisoning has been linked to restaurant dips that include salsa and guacamole due to contamination. One suggestion about the food poisoning is that the salsa dishes are uncooked.
“Nearly one of every 25 traceable outbreaks of food borne disease between 1998 and 2008 began with one of the increasingly popular dips, which are made using onions, tomatoes, peppers, avocados, herbs and other ingredients,” The Centers for Disease Control and Prevention (CDC) said in a statement. One key factor in contributing to food poisoning, is that these dishes are uncooked. This means that there is no heat to eliminate bad bacteria.
Food poisoning seems to occur when Salsa and Guacamole are made in huge batches. This means that the slightest hint of contamination can affect a lot of customers dining at restaurants. “Possible reasons salsa and guacamole can pose a risk for food borne illness is that they may not be refrigerated appropriately and are often made in large batches, so even a small amount of contamination can affect many customers,” Magdalena Kendall, U.S. Department of Energy’s Oak Ridge Institute for Science and Education, said in a statement.
“Awareness that salsa and guacamole can transmit food borne illness, particularly in restaurants, is key to preventing future outbreaks. Salsa and guacamole often contain diced raw produce, including hot peppers, tomatoes and cilantro, each of which has been implicated in past outbreaks.” Kendall and colleagues analyzed all outbreaks of food borne illness reported to the CDC.
From 1998 to 2008 the two dips accounted for 3.9 percent of outbreaks traced to restaurants. In March, a coalition of consumer and public health groups stated that food borne illnesses cost the United States $152 billion in health-related expenses each year. The CDC estimates that 76 million people in the United States get sick each year with food borne illness and 5,000 die.