Bad news for fans of those happy hour staples, salsa and guacamole. The popular dips caused nearly one in 25 outbreaks of food-borne illness between 1998 and 2008, according to a study by the U.S. Centers for Disease Control and Prevention.
During that decade, food poisoning from guac and salsa accounted for 3.9 percent of all such outbreaks, compared with only 1.5 percent for the period between 1984 and 1997.
The dips often contain raw hot peppers, tomato and cilantro, ingredients which have a history of causing illness, the report said.
“Possible reasons salsa and guacamole can pose a risk for food-borne illness is that they may not be refrigerated appropriately and are often made in large batches so even a small amount of contamination can affect many customers,” Magdalena Kendall, a researcher who collaborated on the study, said in a statement.
Food service workers were the source of contamination in 20 percent of the outbreaks, while improper storage was the reported cause 30 percent of the time.
About 5,000 people die from food-borne illnesses every year, the CDC said.



Them Anglos better learn to wash their produce better. I’ve never heard of anyone getting sick at a Mexican restaurant run by real Mexicans. Ever. I live in SoCal and been eating Mexican food since I was knee-high to a grasshopper. Folks gotta stop eating at Taco Bell, Green Burrito & Del Taco. Those teenagers never wash their hands.