Salsa and guacamole significant carriers of food borne illnesses

The rate of food-borne ailments due to Salsa and guacamole served at restaurants has almost doubled, with one out of every 25 that occurred between 1998 and 2008 caused due to these two popular foods.

However, no Salsa or guacamole related illnesses were reported prior to the year 1984, the CDC revealed.

"Fresh salsa and guacamole, especially those served in retail food establishments, may be important vehicles of foodborne infection," Magdalena Kendall, a researcher at the Oak Ridge Institute for Science and Education in Oak Ridge, Tenn., who collaborated on the study, said in a news release from the CDC.

Findings of the report
Out of 136 salsa or guacamole outbreaks, 84 percent occurred in restaurants, eating joints and delis.

The Salsa and guacamole outbreaks accounted for 1.5 percent of all food related outbreaks between 1984 and 1987, that jumped to 3.9 percent between 1998 and 2008.

Poor storage, such as wrong temperature, was reported in nearly one-third of the total salsa and guacamole outbreaks.

Food workers and helpers were the source of contamination in 20 percent of the restaurant outbreaks.

Previously, the raw ingredients of salsa and guacamole have resulted in individual outbreaks.

"Salsa and guacamole often contain diced raw produce including hot peppers, tomatoes and cilantro, each of which has been implicated in past outbreaks", Ken said.

Large quantity increases risk of bacterial contamination
As both the foodstuffs are usually made in large amounts, the probability of the transmission of bacteria to multiple people increases rapidly.

Hygienic preparation and good storage of fresh salsa and guacamole can lower the risk of its contamination, suggest researchers.

"We want restaurants and anyone preparing fresh salsa and guacamole at home to be aware that these foods containing raw ingredients should be carefully prepared and refrigerated to help prevent illness," Kendall said.