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Marler Blog Providing Commentary on Food Poisoning Outbreaks & Litigation

Olivia Henderson, Corning, California E. coli victim comes home

Screen shot 2010-11-26 at 6.29.21 PM.pngAccording to Derek Demo of KHSL TV 12 in Chico-Redding E. coli O157:H7 victim Olivia Henderson is out of the hospital, but not out of the woods.

“It’s just hard to put into words. You hear of people having E. coli, but you never think of it actually happening to a member of your family” said Sue Henderson. Unfortunately, that’s exactly what happened to Sue’s 10-year old granddaughter. Olivia Henderson was air lifted to U.C. Davis on October 1st after she was diagnosed with E. coli. After spending four weeks (likely with Hemolytic Uremic Syndrome – HUS) in the hospital, she is now home, but her fight is far from over. “All around it’s been very, very difficult” Henderson said.

The Corning Volunteer Fire Department is stepping in to lend a helping hand. The department has organized a spaghetti feed fundraiser for December 4th and is also collecting donations to help the family with growing hospital bills. Community members are also putting on an all you can eat tri-tip and crab feed which will be held December 11th.

  • John Munsell

    Anyone interested in learning the phsical symptoms which accompany the consumption of E.coli 0157:H7-contaminated food should read the book “Toxin”. The book was initially published in March, 1998, a mere two months after the largest meat plants implemented USDA-style HACCP. The book is eerie and prophetically accurate, judging from the multitude of contemporary ongoing outbreaks and recurring recalls.
    Some victims are “lucky” and survive E.coli illnesses, such as 10-year old Olivia Henderson mentioned above. However, these victims frequently develop other medical issues in the future, such as kidney failure, all complications from earlier E.coli illnesses. The unlucky ones die; but are spared the cruelty of future directly-related illnesses.
    I strongly endorse the book “Toxin”, which incorporates the human element side of E.coli poisoning. This novel includes violence and murder, which may be an overkill (no pun intended); nevertheless, the book accurately depicts E.coli’s merciless attack upon human bodies, for which there was no antidote back in 1998, or even today. The book does an excellent job in explaining how impacted families become impassioned advocates for public health, while challenging USDA/FSIS to implement mid-stream changes in its perverted method of deregulated meat non-inspection. Nancy Donley, and Mike and Barbara Kowalcheck are three examples of committed pro-food safety folks whose lives will be forever changed stemming from their loss of family members to E.coli. Their activism benefits all of us. I’ll never come to grips with USDA’s nonchalant disimissal of family losses, which are acceptable risks to an agency which desires semi-retirement at the largest slaughter plants, or the plants which place higher priority on maximizing corporate profits at the expense of public health. This scenario begs for a modern day Upton Sinclair. Only this time, the book should not focus on the industry, but on USDA’s intentional insulation of the largest packers from liability for E.coli 0157:H7-laced meat which originated on their kill floors.
    As the phrase goes, “Sleep well tonight. USDA is”.
    John Munsell

  • Mary McGonigle-Martin

    Bill, was this illness from beef or the lastest raw milk cheese outbreak?
    John, my son is one of the lucky ones. He survived E.coli 0157:H7 and HUS. At the time, he was 7 years old and in the hospital for two months. It was a horrific experience. The beef industry isn’t the only industry to accept pathogens and illness as part of the business transaction. Raw milk advocates have the same attitude.

  • Mrs McGonigle-Martin mis-characterizes the entire group of advocates for raw milk availability. Every single person whom I’ve encountered in the Campaign for REAL MILK, over the last decade, wants the very highest standards of hygiene and handling practices for raw milk dairying.
    It ought not need to be said, but every foodstuff delivered to consumers has some possibility of pathogens/illness included “as part of the business transaction”
    Let’s see some actuarial tables as to the risks of harm from the two streams of raw milk = that which comes from artisanal dairies, intended for people who want the good stuff, versus the swill retailed as “homo milk”, which must be cooked to make it fit to swallow. You don’t have any such studies? Never mind : we have thousands of happy consumers of REAL MILK who thank us profusely for the health benefits they see in their lives. hat’s right, anecdotal evidence which far outweighs the miniscule number of people who get sick from drinking raw milk.