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What you need to know about
food poisoning, food safety,
and your legal rights
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Provide you with up-to-date information on foodborne illness, food poisoning outbreaks, and food recalls; |
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Put together the resources you need to understand food safety issues; |
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Protect your rights when you or a loved one has been harmed as a result of food poisoning. |
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If you or a family member has suffered from food poisoning,
and you have a question about your legal rights,you can request a free case evaluation from our firm by clicking on Free Case Evaluation. |
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| Foodborne illness, or "food poisoning," occurs when food contaminated with bacteria or other pathogens, such as parasites or viruses, is consumed. Poisonous chemicals, pesticides, and other harmful substances can also cause foodborne illness. |
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| Food Poisoning Symptoms may include upset stomach, diarrhea, fever, nausea, vomiting, abdominal cramps, headache, weakness, and dehydration. The symptoms may appear several hours to several days after ingesting contaminated food. |
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| Typically, food becomes contaminated with a microbial pathogen as a result of improper food processing, handling, preparation and/or storage. According to the U.S. Centers for Disease Control and Prevention (CDC), the most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, Escherichia coli (specifically, E. coli O157:H7), and Listeria, as well as a group of viruses called noroviruses (also known as Norwalk-like virus or calcivirus). Common diseases that are occasionally foodborne, although usually transmitted by other routes, include infections caused by Shigella and Hepatitis A and by the parasites, Giardia lamblia and Cryptosporidia. Still other foodborne diseases are caused by the presence of a toxin produced by a microbe found in food. For example, a toxin produced by the bacterium Clostridium botulinum causes the rare but deadly disease botulism. |
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| The CDC estimates that there are 76 million cases of foodborne illness in the United States each year. Of these cases, about 300,000 people are hospitalized, and 5,000 people die. Everyone is at risk for the disease, however, pregnant women (and their fetuses), infants and children, the elderly, and the severely ill are at greatest risk for severe complications, permanent disability, and death. |
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| You can find out more about foodborne illness on the pages of this website. In addition, our links will take you to the most important resources on the subject, as well as to a list of the most recent food poisoning outbreaks and food recalls. You can also learn about our food poisoning law firm and the successful outcomes we have attained on behalf of clients. |
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The FDA announced that it has confirmed the presence of E. coli. O157:H7 in Nestlé TOLL HOUSE refrigerated chocolate chip cookie dough bar. The product has a day code of 9041 and a "Best before 10 JUN 2009" notation.
After recalling 41,280 pounds of beef products due to possible E. coli O157:H7 contamination, JBS Swift Beef Company, Greely, CO, has expanded its recall by including an additional 380,000 pounds of beef primal products.
FSIS testing has led International Meat Co., Inc., Chicago, IL, to recall 6,152 pounds of ground beef products that may be contaminated with E. coli O157:H7. The products were manufactured from June 17 - June 19, 2009, and shipped to both distributors and restaurants.
On June 24, 2009, Laxson Provision Company, San Antonio, Texas, announced a recall of 350 pounds of cervelat sausage [a dry sausage made with beef and pork]. While there have been no reported illnesses, Laxson has stated that the sausage may be undercooked. ...
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