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Salsa and Guacomole? Think twice.
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At an International Conference on emerging infectious diseases held earlier this month the USA Centers for Communicable Diseases told participants that the rate of food-borne illnesses has more than doubled for salsa and guacamole served at restaurants during the research period 1998 – 2008.
We have in the past warned against using salsa dips which are frequently seen on tables in Central American tavernas because they are likely to be contaminated by bacteria when they have been standing around for long periods. It appears that the risk is there even in countries like the USA Both these popular items are made in good restaurants from fresh ingredients but if these ingredients and foods are not properly stored and refrigerated –especially when large batches are made - they can spoil quickly and foster bacteria, such as salmonella. Cases of cholera in Ha Noi, Vietnam have been firmly linked to shrimp paste standing on tables for a long time and it is clear that partaking of pastes, sauces and suchlike items which are likely to have been exposed for long periods without refrigeration are highly likely to carry germs causing diarrhoea.
It is obvious that it is not possible to avoid such problems completely but it is wise to be circumspect about dips and sauces that have been sitting out for communal use.
