Salsa and Guacamole Spiced With Illness?

The Centers for Disease Control and Prevention have released a study indicating that either salsa, guacamole or both were responsible for nearly one in twenty-five outbreaks of food-borne illness in restaurants. None of the outbreaks were from commercial products found in grocery stores. The study covered the years from 1998 to 2008. The rate has more than doubled when compared with the previous decade.

Scientists and food preparation specialists suggest a number of factors may contribute to the increase. Salsa and guacamole have recently experienced a rise in popularity. Improper storage of food products in the restaurants can provide fertile conditions for bacteria growth. The temperature and length of time for storage must be monitored carefully. Freshly or daily made salsa and guacamole contain raw produce ingredients which individually have been linked to outbreaks of disease. A lack of a cooking step means bacteria is free to grow without heat to destroy them. The relatively large batches of product prepared at one time also lets one bad ingredient contaminate many customers’ food.

The CDC states that the risk is limited and most food poisoning cases are mild, but consumers should be aware when they order uncooked freshly-prepared salsa or guacamole.