Beware the AVOCADO OF DOOM.

I'll post on the French Burqopocalypse tomorrow once I've had time to digest it. But for now, the Wall Street Journal wants you to know that your favorite Mexican-inspired dips MIGHT BE OUT TO KILL YOU DEAD:

Hot or mild, the salsa and guacamole Americans love to order in restaurants may be packing an unexpected kick, according to a study by the Centers for Disease Control and Prevention.

The dishes were blamed for one in 25 identified outbreaks of food poisoning at restaurants between 1998 and 2008—more than twice the rate of the previous decade, the CDC said. Often, the outbreaks were traced to raw hot peppers, tomatoes and cilantro—common ingredients in salsa and guacamole.

Uncooked foods, such as salsa and guacamole, are risky because there is no heat to wipe out bad bacteria, says Lisa McBeth, who supervises food safety for the Qdoba Mexican Grill chain, based in Wheat Ridge, Colo.

Nothing like a little scare journalism to liven up a slow July news day, eh?

So how long do you think it'll take before some dumbshit elected official reads this article and decides he/she has to Do Something, and proposes a stupid law? I'm thinking that it'll either a) require that all salsa and guacamole be pasteurized, which really doesn't make any sense but that never stopped someone who wanted to Do Something before; b) require all salsa and guac be spiked with penicillin; c) outlaw the free salsa given out at Mexican restaurants because THEY'RE FEEDING YOU POISON; or d) outlaw Mexican food altogether (though I hear Arizona's trying that one for completely different reasons). I'm setting the over/under at three weeks.

And oh yeah. Funny how salsa and guac get called out for being uncooked foods but good ol' American salads don't. Just sayin'.