E. coli is Among the Threats in Salsa, Guacamole
Recent advice from a noted epidemiologist to be wary of food poisoning in salsa and guacamole seems acutely profound in the wake of news in Iowa that an outbreak of Salmonella is tied to salsa, guacamole and tamales made by La Reyna restaurant in Iowa City.
Twenty-five people are sick in the Iowa outbreak, which is connected to sales of the restaurant-made items at farmers’ markets and other locations in eastern Iowa.
Dr. Magdalena Kendall, surveillance epidemiologist with the Centers for Disease Control and Prevention said a recent research project showed that nearly one of every 25 outbreaks associated with restaurants or delis between 1998 and 2008 may have been caused by contaminated salsa or guacamole.
Dr. Kendall said the most common infection was norovirus, followed by Salmonella, Shigella, E. coli, and other less common germs, which can all cause diarrhea.
E. coli infections can be particulary dangerous because up to 15 percent of cases lead to hemolytic uremic syndrome (HUS), the leading cause of kidney failure in children.
Dr. Kendall’s research found that in 30 percent of the outbreaks, local investigators reported that the salsa or guacamole wasn’t stored or refrigerated properly. In another 20 percent, the investigators reported that food workers were the likely source of the contamination. In some cases, ingredients may have been contaminated before arriving in a kitchen.
Also, salsa and guacamole are often made in large batches at restaurants, so even a small amount of contamination can affect many servings.
Tags: e. coli hus, E. coli Prevention
