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Monday, July 12, 2010

Emerging TexMex Hazard

The CDC announced results that the rate of food borne outbreaks traceable to restaurant salsa and guacamole has more than doubled from the prior decade (current study is based on data from 1998-2008), to the point that 1 out of every 25 reported food outbreaks are salsa and guacamole associated -- sufficient for them to coin the acronym SGA.

Could this be because of an increased popularity of complimentary chips and salsa in the American mainstream? or just sloppiness in the practice?


  1. You know it's bad when you get your own acronym...

  2. What's the "A" stand for?
    Salsa-Guacamole Acronym?