Federal health officials warn that salsa and guacamole are increasingly important causes of foodborne disease.
The Centers for Disease Control and Prevention says nearly one out of every 25 restaurant-associated outbreaks with identified food sources between 1998 and 2008 were traced to contaminated salsa or guacamole.
The reason, the experts say, is that those dips often contain diced raw hot peppers, tomatoes and cilantro — all implicated in disease outbreaks.
Also, they’re often made in large batches, so even a small amount of contamination can affect many people.
The CDC urges safe preparation techniques and proper refrigeration to lower the risks.
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