CDC Says Salsa and Guacamole Causing Foodborne Illness

Between the years of 1998 and 2008 near one in every 25 restaurants had an association with some type of foodborne disease. The cause of the outbreaks was linked to contaminated salsa and guacamole. That number is twice was it was during the previous decade. The U.S. Centers for Disease Control and Prevention (CDC) said that salsa and guacamole are responsible for 3.9 per cent of all restaurant related foodborne disease outbreaks.

The CDC believes that improper storage times, or the wrong temperature setting possibly contributed to the foodborne illnesses. This was reported in 30 per cent of restaurants and deli’s reported to have had salsa and guacamole outbreaks. The CDC added that hot peppers, cilantro, and tomatoes probably caused a major part of the problem as they are a part of the ingredients in both guacamole and salsa. These outbreaks can be prevented with safe preparation followed by proper storage. This helps to reduce the risk of contamination as well as the growth of pathogens.

The CDC reported that people generally associate food poisoning with uncooked meat or meat that has been contaminated by workers, due to improper sanitation such as lack of hand washing, however, the salsa and guacamole are being linked to a larger number of food poisoning cases across the United States.

Usually these dips are made in large batches. Therefore, even the smallest amount can make people ill. Restaurants and deli’s should keep the dips refrigerated at all times. This helps to reduce the potential of them going bad.