Do You Eat The Salsa?

[SouthernSCUBA]

Cozumel, once or twice a year; I go, I dive, I eat. No problem yet.

 

[5615mike]

you bet. Great salsa in Coz at several locales

 

[HammerNoMore]

several/QUOTE]

many

 

[DiverMo]

Myself, wife, and three teenagers just got back last Sunday. Ate salsa everyday, both at the bigger well known places, and at little hole in the wall places back on Avenidas 60 and 65 (the hood). Not a hint of trouble for any of us.

 

[jawfish]

I always eat what I want and not worry about how it will affect me. DO I get "sick"? Not normally, but no matter how careful, there is the occassional day or two from time to time. My theory is to just eat what you want, drink bottled water and bring Immodium just in case!

So Rick... comes muchacho, comes!

 

[Tom Smedley]

The salsa is made of tomatoes and chilies in vinegar. All are very acetic and would be most unlikely to harbor bacteria. On the other hand, guacomole is made with mayonnaise. An excelent culture medium. Like Uncle Ricky says. "Eat the local stuff early in the trip and acclimatize yourself to the indigenous bacteria." I've always heard and found that Pepto Bismol is an excellent preventative. One to two tablets a day works wonders.

Some folks go as far as taking Cipro for prophylaxis. Don't know about you but high power antibiotics give me green apple trots worse than the revenge of Montezuma.

A trip to Mexico without Salsa would be as heretic as a trip to Thailand without Kow Phat - just unheard of.

 

[archman]

Get used to it. You are not a real traveller until you have had explosive bowels and cr*pped yourself in public..

You're a poet, mark.

 

[TwoBitTxn]

The salsa is made of tomatoes and chilies in vinegar. All are very acetic and would be most unlikely to harbor bacteria.

The issue isn't growth. Its cross contamination. The bacteria and viruses come from other sources ranging from improperly washed hands or hands not washed at all to cutting boards used for multiple purposes.

I have never had a vinegar taste from salsa. If the pH is above a 4.6, bacteria will maintain viability just fine. Some will do ok below that level.

There was a MASSIVE outbreak in Dallas from a very upscale hotel a year or two ago. It was traced back to an infected food handler and fresh made salsa.

TwoBit

 

[hdtran]

The salsa is made of tomatoes and chilies in vinegar. All are very acetic and would be most unlikely to harbor bacteria. On the other hand, guacomole is made with mayonnaise. [remainder snipped] .

What kind of heretic makes Guacamole with Mayonnaise????? :11:

Proper Guacamole is avocados, some lime juice, cilantro, garlic to taste, salt, & pepper. (Chiles & tomatoes optional). That said, agreed regarding food contamination, ice, heat, etc.

 

[Giggi]

I have eaten the salsa three times a day every day I was in Coz, and the only time I got sick was from a spicy food triggered migraine (whoops). I believe citrus (especially lime) has some kind of enzyme that kills the diarrhea causing bacteria, at least to some extent.