Papaya, cucumber, cilantro, jalapeño peppers, and tomatoes are some of the Mexican products that the United States has included in a list of restrictions due to alleged health risks.
Avocados, however, are treated with a disinfectant formula based on hibiscus flowers, as Mexico exports seven out of 10 of these fruits to the US market, according to Sagarpa’s 2017 Agricultural Food Atlas.
This formula was developed as the avocado, like other crops, is exposed to being contaminated with salmonella, typhoid or E.Coli at each stage of its production: cultivation, transport, storage, and final sale.
“A person only needs to have contact with 10 Salmonella bacteria to get sick, and the microorganisms have developed resistance to certain antibiotics for use in food, human and veterinary medicine,” said the researcher at the Autonomous University of the State of Hidalgo (UAEH), Javier Castro Rosas.
FoodWorld 