The Daily Tarheel reports that health officials have not yet been able to pinpoint the source of contamination within the restaurant that led to at least 9 cases of confirmed E. coli O157:H7 among McAlister’s patrons.
Neil Newcomb, owner of the Franklin Street McAlister’s, said that he noticed a decline in business after last week’s
The Gillette News-Record reported on the safety of fresh vegetables in a recent article. E. coli is a bacteria that grows in the intestinal tracts of most people and animals. The kind of E. coli that can be fatal and concerns medical professionals is Eshericha coli 0157:H7. It is found usually in contaminated water, and
The Gundy County Herald is reporting that the Tennessee Department of Health has confirmed that a Gunty County resident has tested positive for E. coli O157:H7 infection. Click here for the fully story.
The American Veterinary Medical Association announced today that an investigation into the source of E. coli contamination in fresh produce will be launched by scientists at the University of California – Davis School of Veterinary Medicine.
The study is being funded by a $1.2 million grant from the United States Department of Agriculture. Crews will
Senator Durbin submitted a statement for the hearing held yesterday by the Senate Health, Education, Labor and Pensions Committee. The hearing was titled, "Food Safety: Current Challenges and New Ideas to Safeguard Consumers".
In the statement, Senator Durbin addressed that dated methods used to oversee modern food distribution systems. He also suggested changes that should
The Lincoln Journal-Star reports that the Nebraska Appleseed Center called for government regulation that would require meatpacking companies to slow down production lines.
NAC is concerned that food safety is compromised when production lines move too quickly for line workers to properly assess risks.
Milo Mumgaard, executive director of the public policy center, urged Secretary
Marler Clark client Chenelle Reyes was interviewed by KIRO 7 news in Seattle. Ms. Reyes and Bill Marler both discussed the E. coli outbreak traced to spinach with Graham Johnson:
"I literally felt I was dying," Reyes said. "I was in a lot of pain."
Federal investigators confirm the outbreak killed three people and made
A University of Illinois food scientist has discovered that certain solutions used by meat processors to extend shelf life actually do double duty as antimicrobial agents, killing such virulent foodborne pathogens as E. coli 0157:H7.
That’s important because E. coli can be spread via recycled solutions used to tenderize and enhance flavor in steaks, chops
When someone gets sick from E. coli-related illnesses, most people across the country call upon Seattle attorney Bill Marler – sometimes even before they call the health department.
The Food Safety Network recently issued an Infosheet regarding Marler’s work in food poisoning litigation. At a speech at Kansas State University on November 14th, he
David Babcock, an attorney with Seattle-based Marler Clark, wrote in response to a personal essay published recently in the Houston Chronicle titled, “Is the fear of food poisoning eating at you?” in a letter titled, "Leave Well Enough Alone is Not a Path to Safe Food":
By David W. Babcock, Esq.
Ms. Grodinsky’s recent personal essay, “Is the fear of food poisoning eating at you?” offers a deceptive take on food safety. Ms. Grodinsky is right, of course, hysteria over the safety of the U.S. food supply is unproductive and irrational. Just as irrational, however, is her downplay of the pressing importance of improving the safety of our food supply and the seriousness of the consequences for failing to do so.
Ms. Grodinsky’s piece echoes much of what has been said in opposition to increased food safety efforts in the past, advocating the questionable argument that there is a relatively low level of risk associated with the food supply. But her “low risk” argument is not a reason to ignore the risks that are known to exist. A lot of lettuce and spinach has been grown in the Salinas valley in the past 10 years. The overwhelming majority was not contaminated with E. coli O157:H7. Is that a reason not to be concerned with the lettuce and spinach that was contaminated, or the potential for contamination to happen again? Continue Reading “Leave Well Enough Alone” is Not a Path to Safe Food