Salsa, guacamole could put diners at risk

July 12, 2010

The CDC reports nearly one out of every 25 cases of tainted food can be traced back to salsa or guacamole. That is more than double the rate compared to the pervious decade.

These dishes often contain raw ingredients such as tomatoes or peppers. Researchers say part of the problem may be that these foods are not being refrigerated properly .

Also, because they are made in large batches, even a small amount of contamination can affect a large amount of customers.

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