The next time you go to your favorite restaurant and order those specialty nachos, you might want to think twice before trying the dip. A study by the Centers for Disease Control (CDC) found that salsa and guacamole from many food restaurants around the country are often the cause of food poisoning.

The CDC found that contaminated salsa and guacamole were the causes of nearly 1 out of every 25 foodborne illnesses contracted from restaurant food between 1998 and 2008, more than double the rate of the previous decade.

“Fresh salsa and guacamole, especially those served in retail food establishments, may be important vehicles of foodborne infection,” Magdalena Kendall, a researcher at Tennessee’s Oak Ridge Institute for Science and Education and co-author of the study, said in a statement.

The CDC first began monitoring food-related diseases in 1973, but cases of dip-related outbreaks weren’t reported until 1984. According to the CDC, approximately 30 percent of the illnesses caused by salsa and guacamole were created by incorrect storage times and temperatures. Also, ingredients in the dips play a big role in making people sick, with peppers, tomatoes and cilantros all connected to salmonella outbreaks in recent years.

“Probably the most important thing people can do is pay attention to the restaurant’s inspection score since that’s an indication of their food safety practices,” Christine Pearson, spokeswoman for the CDC, told AOL Health. “When making salsa at home, people should be sure to clean the ingredients, separate them from raw meats to prevent contamination and promptly chill the salsa once made.”

Over 200 known diseases are transmitted through food and can cause a wide range of symptoms from an upset stomach to life-threatening organ failure.

In 2008, nearly 1,400 people in North America were diagnosed with salmonella after consuming contaminated tomatoes and jalapeño peppers in salsa. According to WebMD.com, The outbreak affected 43 states, Washington D.C. and Canada. As a result, nearly 300 people were hospitalized.

According to the Associated Press, a coalition of consumer and public health groups said in March that foodborne illnesses cost the U.S. $152 billion in health expenses each year.

The House passed a bill last year to restructure the U.S. food safety system, but the Senate has not taken up the issue despite wide bipartisan agreement on the need for action.