Thaindian News

By Ranjan Bhaduri
July 13, (THAINDIAN NEWS) A recent study presented by the federal Centers for Disease Control and Prevention indicates that guacamole or contaminated salsa may be linked to the majority of food poisoning cases. Retail restaurants serve fresh salsa which can be contaminated in some cases. As a matter of fact the components used in Salsa such as cilantro, tomatoes and peppers have been linked to salmonella outbreaks several times. Most of the salsa related contaminations spread from restaurants as the study has found out. In some cases salsa contaminations were caused by incorrect temperature and also for storing them for too long.

In some of the cases, the contamination took place because the food workers did not adhere to the standard safety procedures. In some of the worse cases salsa and guacamole are stored without refrigeration which increases the chance of contamination. The restaurants that serve the food should be informed about the possible ways of infection. At the recently held International Conference on Emerging Infectious Diseases the study results were presented. The findings have raised concerns of the medical community and it has also been noted that after 2000 the rate of salsa contamination has gone up.

This is bound to create sensation among the Salsa loving Americans who include it in their daily meal. The ingredients used in it are often prone to contamination individually and when they are blended, the chances of contamination go up substantially. The study has not focused much on the ways the contamination can be avoided. The health conscious people are likely to give salsa a miss from their dishes for some time after its publication.