Beware of Restaurant Salsa and Guacamole

Posted on July 12, 2010

The CDC has released new research that indicates that nearly 1 out of every 25 restaurant-associated foodborne outbreaks with identified food sources between 1998 and 2008 can be traced back to contaminated salsa or guacamole. This could be because the dips are not properly refrigerated or because they contain diced raw produce that has been linked to previous outbreaks.

Magdalena Kendall, an Oak Ridge Institute for Science and Education (ORISE) researcher who collaborated on the CDC study, says, "Possible reasons salsa and guacamole can pose a risk for foodborne 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. Awareness that salsa and guacamole can transmit foodborne illness, particularly in restaurants, is key to preventing future outbreaks."
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