A growing number of foodborne illnesses are tied to salsa and guacamole dips, according to a just-reported CDC study.
The popular dips that combine chopped raw veggies and herbs have been implicated in 1 in 25 outbreaks of food poisoning since 1998.
Most of the problem has been in restaurants and delis where 84 percent of salsa or guacamole-associated (SGA) outbreaks were discovered. Since the dips are prepared in large batches, many customers may be exposed to dangerous bacteria in them. Lack of refrigeration is also an issue.
About a third of the outbreaks were traced to poor refrigeration, and one in five to food service staff. Read the rest of this entry »