The Centers for Disease Control (CDC) reports that almost one in 25 outbreaks of foodborne illness such as salmonella, norovirus and E-coli can be linked to fresh guacamole or salsa served by restaurants and delis.
Guacamole and salsa are more easily contaminated than some foods because they contain ingredients that come from many sources and they also contain many raw ingredients. If they are not prepared using sanitary prep conditions and if they are not properly refrigerated, bacteria has a chance to grow. Both dishes are made in large batches, so even a small amount of bacteria can infect many diners.
According to the CDC, in 20008, more than 1,400 people were sickened by salmonella and the source of the outbreak was traced back to Serrano and jalapeño peppers used in salsa. The CDC note that outbreaks of foodborne disease due to salsa come from the commercially prepared salsas that one purchases at grocery stores but from homemade salsas prepared at restaurants and delis.
Foodborne illness can cause vomiting, acute stomach cramping and diarrhea. In some cases, victims require hospitalization. In extreme cases, some victims suffer severe complications such as kidney disease.
This information is provided by Washington Injury Attorney blog, a service of The Farber Law Group. We represent people who have become seriously ill due to foodborne illness and the family of those who have died.
CDC.gov Salsa and Guacamole Increasingly Important Causes of Foodborne Disease
July 12, 2010