Health Issues
In a 2010 press release, the Centers for Disease Control (CDC) reported that between 1998 and 2008, 1 out of 25 foodborne illnesses in the United States with identified food sources had been traced back to restaurant salsa or guacamole. According to a July 13, 2010, news item by journalist Elizabeth Weise, a 2008 outbreak of Salmonella in the U.S. was traced back to the peppers used in salsa. Originally reported to the CDC by the New Mexico Department of Health, over the course of several months, the outbreak sickened a total of 1,442 people in 43 U.S. states and resulted in 286 hospitalizations. Weise reported that Michael Doyle, director of the University of Georgia's Center for Food Safety, found refrigeration was critical to safe salsa; and also that using fresh garlic and fresh lime juice, instead of their more processed equivalents, inhibited the growth of bacteria.
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