Salsa and Guacamole Causes of Foodborne Disease

BY CENTERS FOR DISEASE CONTROL AND PREVENTION
July 19, 2010

1 votes


 



Salsa and Guacamole Increasingly Important Causes of Foodborne Disease

Nearly 1 out of every 25 restaurant-associated foodborne outbreaks with
identified food sources between 1998 and 2008 can be traced back to
contaminated salsa or guacamole, more than double the rate during the
previous decade, according to research released by the Centers for
Disease Control and Prevention today at the International Conference on
Emerging Infectious Diseases.

"Fresh salsa and guacamole, especially those served in retail food
establishments, may be important vehicles of foodborne infection," says
Magdalena Kendall, an Oak Ridge Institute for Science and Education
(ORISE) researcher who collaborated on the CDC study. "Salsa and
guacamole often contain diced raw produce including hot peppers,
tomatoes and cilantro, each of which has been implicated in past
outbreaks."

To better assess the role of these popular foods in outbreaks, Kendall
and her colleagues searched all foodborne outbreaks reported to the CDC
for those with salsa, guacamole or pico de gallo as a confirmed or
suspected food vehicle and analyzed trends in the proportion of all
outbreaks with identified food sources.

read full article  


More Articles

TOPIC

General

Page 1 of 1 | « Previous Page Next Page »