Here’s something to think about the next time you get a hankering for enchiladas: According to a news release published this month by the U.S. Centers for Disease Control and Prevention, nearly 1 out of every 25 restaurant-associated outbreaks of foodborne infection from 1998 to 2008 could be traced back to contaminated salsa or guacamole.

CDC experts say that freshly prepared salsa and guacamole in particular typically contain ingredients like raw tomatoes, peppers, and cilantro—an herb made popular by its use in Mexican cuisine—but that improper storage temperatures or handling methods increased the risk of contamination and pathogen growth, resulting in a sharp rise in foodborne illness. While the CDC will continue to monitor foodborne disease trends, they caution restaurant owners to follow proper food safety preparation and storage guidelines.

Tomatoes and peppers are also among the top foods affected by widespread pesticide contamination in the U.S. The majority of commercially grown produce is treated with high amounts of pesticides, herbicides and other chemicals, many of which remain on fruits and vegetables even after a thorough washing. For this reason, natural health experts like Detox Strategy author Brenda Watson recommend buying organically grown produce whenever possible.

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