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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?