The Star-Ledger reported on the Taco Bell E. coli outbreak, which is suspected to have been caused by contaminated green onions.

The newspaper interviewed Richard Miller, a former Marler-Clark client who became ill with hepatitis A after eating green onions at a Chi-Chi’s restaurant in Western Pennsylvania in 2003. He was among 650 people sickened in the outbreak — the nation’s largest — that eventually was linked to green onions from Mexico. More than 120 people were hospitalized. Three died.

“I’m torn between anger and a total lack of trust in our food supply,” Miller said. “We need our agriculture departments to hold their feet to the fire.”