Guacamole and salsa are being blamed for one in 25 identified outbreaks of food poisoning in restaurants
The dishes were blamed for one in 25 identified outbreaks of food poisoning at restaurants between 1998 and 2008--more than twice the rate of the previous decade, the CDC said.
Often, the outbreaks were traced to raw hot peppers, tomatoes and cilantro--common ingredients in salsa and guacamole.
Uncooked foods, such as salsa and guacamole, are risky because there is no heat to wipe out bad bacteria, says Lisa McBeth, who supervises food safety for the Qdoba Mexican Grill chain, based in Wheat Ridge, Colo.
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