A study by the Centers for Disease Control and Prevention has linked America’s most ordered restaurants dishes, i. e. salsa and guacamole, to the outbreaks of food poisoning.
The findings, presented at the International Conference on Emerging Infectious Diseases in Atlanta, uncovered that nearly one out of every 25 restaurant-related outbreaks that were witnessed between 1998 and 2008 was traced to these two popular foods.
Researchers have outlined that the rate of food-borne illnesses has marked a rise, touching its more than double level for salsa and guacamole served at restaurants.
"Awareness that salsa and guacamole can transmit food-borne illness, particularly in restaurants, is a key to preventing future outbreaks”, the researcher said in a CDC statement.
Lisa McBeth, Food Safety Supervisor for the Qdoba Mexican Grill chain based in Wheat Ridge, Colo, posted that uncooked foods, such as salsa and guacamole, pose a risk as there is no heat to wipe out the detrimental bacteria.
The outbreaks in food places due to the consumption of salsa and guacamole from 1998 to 2008 account for nearly 3.9%, as compared to 1.5% in the period from 1984 to 1997.