Study: Salsa, Guacamole Pose Safety Risks

The Packer (3/12, Nelson) reports that a new study shows, "Fresh salsa and guacamole can pose significant food safety risks," because they "often contain diced raw produce, are often made in large batches and are often poorly refrigerated, fresh salsa and guacamole can be prone to contamination that can cause food-borne illness."

The study, published in the journal Food-borne Pathogens and Disease, found "136 outbreaks in which salsa or guacamole was reported as a possible vehicle. Those outbreaks resulted in 5,658 illnesses," 24% of which were norovirus, and 19% of which were salmonella.

Many restaurants use Cambro's fractional food pans for condiments and salsas and the best way to prevent cross-contamination is to use Cambro's GripLids that have a molded-in polyurethane gasket on the lid that grips the side of the food pan also reducing spills. Another economical option for light storage are the seal covers.

Produce Storage: Avocados

Recommended Temperature: 40-45°F.
Relative Humidity: 85-90%

Storing Tips: Ripen avocados at 67-70°F, then store at 40-45°F Ripening can take from 3 to 10 days depending on the time of the year and whether or not it has been treated with ethylene. (Avocados exposed to ethylene ripen more quickly and can shorten the ripening time to 3 days in late season and 5 days in early season.) If avoca­dos are stored below 40°F, the skin or pulp turns dark.

Suggested Storage Containers:
Cambro Food Storage Box Size: 18" x 26" x 3-1/2"
Product Code: 18263CW