By Magdalena Kendall, surveillance epidemiologist with the CDC
Last week, my colleagues and I presented our research on foodborne outbreaks linked to salsa and guacamole. Recently, the number of these reported outbreaks has increased. Between 1998 and 2008, nearly 1 of every 25 outbreaks associated with restaurants or delis may have been caused by contaminated salsa or guacamole.
We received a lot of questions about our research and what it means for people who love salsa and guacamole. (We love them, too!) Here are some answers for consumers.
Should I stop eating salsa and guacamole?
We’re not suggesting that you stop eating these foods or stop eating at restaurants. These are popular foods across the United States and are served in a variety of restaurants and at home. We just want to stress how important it is that these foods are prepared and stored safely.
What kinds of illnesses were associated with these outbreaks?
The most common infection was norovirus, followed by Salmonella, Shigella, E. coli, and other less common germs, which can all cause diarrhea.
Did your research show what contributed to these outbreaks?
Not in all cases, but there were some important clues. In 30 percent of the outbreaks, local investigators reported that the salsa or guacamole wasn’t stored or refrigerated properly. In another 20 percent, the investigators reported that food workers were the likely source of the contamination. In some cases, ingredients may have been contaminated before arriving in a kitchen.
Do you know which specific ingredients were contaminated?
We usually don’t know which ingredients were contaminated. But we do know that salsa and guacamole often contain diced raw produce, such as hot peppers, tomatoes, and cilantro. These ingredients have been implicated in past outbreaks.
Is there anything else about salsa or guacamole that makes it particularly likely to become contaminated?
Germs may grow to levels that can cause sickness if these foods are not prepared or stored safely in restaurants and homes. Also, salsa and guacamole are often made in large batches at restaurants, so even a small amount of contamination can affect many servings.
What about salsa that you buy at the store?
These outbreaks were not caused by commercially prepared (jarred) salsas that you would buy in a grocery store. Jarred salsas are usually heated to kill germs that may be present. Instead, most of the salsas we studied were freshly prepared.
Is homemade salsa or guacamole safe?
That depends on whether you follow these food safety rules:
If you were eating out, what would you do to make sure these foods are safe?
If I were worried about the food safety practices in a restaurant, I would ask to see health department inspection results. I might also ask whether the restaurant has a manager who is certified in food safety. Some counties or states require this.
Richard J. Arsenault, 2010
