Taylor Farms recalls salsa and guacamole over salmonella risk

peterlk

I’ve been wondeing if this is a similar phenomenon to plane crashes being reported more when there is a plane crash, thus leading people to believe, incorrectly, that there are more plane crashes. Is it maybe common that recalls happen with relative frequency and it’s just a cost of doing business and they’re routine so not reported on? Or is this company really screwing up badly?

0xbadcafebee

Hmm. It's almost as though cutting 20% of the FDA might have had an impact on food safety. "US FDA suspends food safety quality checks after staff cuts" (2025) - https://www.reuters.com/world/us/us-fda-suspends-food-safety... "How safe is the food supply after federal cutbacks? Experts are worried" (2025) - https://www.npr.org/sections/shots-health-news/2025/05/29/nx... "Trump purge at FDA and USDA triggers food safety ‘brain drain’" (2026) - https://www.foodnavigator.com/Article/2026/02/16/fda-and-usd... "What was lost at the FDA" (2026) - https://www.statnews.com/2026/05/07/fda-rebuilding-after-dog... | https://archive.ph/XpvdS

burnt-resistor

Taylor Farms uses slave labor, so everyone should be boycotting their products anyhow. The irony here is that proper traditional salsa roja cooks the tomatoes, peppers (jalapeños, etc.), and most vegetables before grinding, so it would be safe from Salmonella in particular as temperature over 165 ℉ / 74 ℃ inactivates it. For salsa fresca, sourcing ingredients locally and preferably homegrown would be best because the biggest risks are in all type of uncooked ingredients like cilantro.