In analyzing outbreaks of food-borne illness, researchers found that almost 1 in 25 restaurant outbreaks between 1998 and 2008 could be blamed on these two offerings. Improper storage times or temperatures were likely a contributing factor, the report found; food workers themselves were sometimes a source of the contamination.
Here's the press release on the CDC salsa study
which was released Monday at the International Conference on Emerging Infectious Diseases. And, perhaps more important, a primer on food-borne illness
courtesy of the CDC, and a chart of food-borne pathogens from the Food and Drug Administration.
And a whole lot of information on food safety, from FoodSafety.gov.
We'd just as well read up – and choose restaurants that practice safe food-handling practices, 'cause no way are we giving up guacamole, much less salsa.