Federal health officials say two of the most popular food items in Mexican restaurants can pack a hidden punch. The Centers for Disease Control says an increasing number of foodborne illnesses nationwide can be traced to salsa and guacamole.
A new CDC study shows almost one out of 25 outbreaks of foodborne disease between 1998 and 2008 is linked to salsa and guacamole. That's more than double the rate of the previous decade.
Julayne Gath is with the San Diego County Department of Environmental Health. She says there haven't been any local outbreaks tied to salsa or guacamole. But she says the potential is there.
"Nothing in either one of those foods is cooked," Gath says. "And so therefore because it's a ready-to-eat product, it's easily contaminated."
The CDC says both foods are made with diced raw produce like cilantro and hot peppers, which have been linked to disease outbreaks.
