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Salsa and Guacamole are source of Food-Borne Illness

Posted by on Jul 14, 2010 | Leave a Comment

The useful new report from the U.S Centers for Disease Control and Prevention for those who are usually include Salsa and Guacamole in their meal and ordering at a favorite restaurant that these food sources are harmful for health. According to a research released by the U.S. Centers for Disease Control and Prevention, Salsa and Guacamole both are major source of Food-Borne Illness.

Researchers said “the rate of food-borne illnesses has more than doubled for salsa and guacamole served at restaurants” “Nearly one out of each 25 restaurant-related outbreaks that occurred between 1998 and 2008 was traced back to these two popular foods. The findings were presented at the International Conference on Emerging Infectious Diseases in Atlanta”.

The WebMD Health News reported that “Part of the problem is if the individual ingredients in salsa and guacamole — fresh avocados, peppers, tomatoes, cilantro, sometimes aren’t properly stored and refrigerated, they can spoil quickly and foster bacteria, such as salmonella

Magdalena Kendall, a researcher who collaborated on the Centers for Disease Control and Prevention report at the Oak Ridge Institute for Science and Education in Oak Ridge, Tenn said “Salsa and guacamole are often prepared in large batches so even a small amount of contamination can affect many customers

He said on the Centers for Disease Control and Prevention report “Fresh salsa and guacamole, especially those served in retail food establishments, may be important vehicles of foodborne infection,”

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

The CDC has been conducting surveillance for food borne disease outbreaks since 1973, but no salsa or guacamole outbreaks were reported before 1984.

Kendall said that “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

CDC officialy reported that more than 75 million people are sickened with foodborne illnesses every year.

Read more news at news.xinhuanet.com


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