Infierno infermo! First, salsa beats out ketchup for the American palette, now it's taking over our bellies.
At the 2010 International Conference on Emerging Infectious Diseases, the Centers for Disease Control released a body of research showing that levels of foodborne illness in fresh sauces like salsa, guacamole and pico de gallo more than doubled between 1998 and 2008.
With nearly one of every 25 outbreaks of restaurant-affiliated foodborne illness being attributed to these salsas crudas, the CDC has given them their own classification: SGAs, which is short for salsa- or guacamole-associated outbreaks.
While freshly-made condiments are healthier than highly-processed ones, the CDC urge the public to take greater care in the preparation and storage of salsas and guacamoles.
Hot peppers, tomatoes and cilantro -- staple salsa ingredients -- all have a history of causing outbreaks.
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