Contaminated salsa or guacamole was responsible for one out of every 25 outbreaks of restaurant-associated foodborne illnesses between 1998 and 2008, according to a new study by the Centers for Disease Control and Prevention. Salsa and guacamole accounted for 3.9 percent of all foodborne illness outbreaks in restaurants in that time period, compared with only 1.5 percent of outbreaks between 1984 and 1997, the CDC found. “Fresh salsa and guacamole, especially those served in retail ...
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