<Li> 66% of the sauces from restaurants tested in Guadalajara, Jalisco, Mexico </Li> <Li> 40% of those from restaurants tested in Houston, Texas </Li> <P> In 2010 the CDC reported that 1 in 25 foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (carelessly prepared or stored). </P> <P> A 2010 paper on salsa food hygiene described refrigeration as "the key to safe" sauces . This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of bacteria . </P>

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