In 2005, despite many detractors, I was asked to give the keynote speech at the CDC PulseNet Conference held in Seattle. During and after my talk, the world did not stop revolving and the sun did come up the next day (although in Seattle it is always a bit hazy). I think those in attendance
Some Food Producers Urge Congress NOT To Fund Safe Food
I was able to access a letter to Congress from the following PR hacks of some in the food industry:
American Bakers Association, American Frozen Food Institute, American Meat Institute, Frozen Potato Products Institute, Independent Bakers Association, International Bottled Water Association, National Chicken Council, National Confectioners Association, National Fisheries Institute, National Frozen Pizza Institute, National
Poisoned – The True Story of the Deadly E. coli Outbreak That Changed the Way Americans Eat
Coming to your favorite bookstore this spring is a well-written tale by author Jeff Benedict about the 1993 Jack in the Box E. coli Outbreak that rocked the fast food and beef industries and launched the career of one young trial lawyer.
Although I lived through much of this (18 years ago), I learned a
The Marler Clark Network: A complete Guide to Foodborne Illness
Over the last two decades, we have created over 30 websites focused on foodborne illnesses – the bugs that sicken us as well as the medical complications. All of the sites have been a collaboration between the lawyers and staff at Marler Clark as well as the best experts in the field. Each page of
Michigan State University Receives USDA E. coli Grant
Michigan State University has received a $2.5 million grant from the U.S. Department of Agriculture to develop strategies to reduce the amount of E. coli released by cattle, and in effect, decrease the number of foodborne illness in humans.
The project, which is being led by Shannon Manning, molecular biologist and epidemiologist in the Department of Microbiology and Molecular Genetics at MSU, will work to reduce cattle’s fecal “shedding” of shiga toxin-producing E. coli.
“These infections are a national concern, particularly during outbreaks when public health agencies are rapidly trying to identify the sources to prevent additional infections,” said Manning, whose work is funded in part by MSU AgBioResearch. “The data generated through this project will aid in the development of STEC control methods that can be used to improve food safety.”
STEC is a leading cause of foodborne and waterborne infections, and most outbreaks are caused by contact with fecal material from cattle and other ruminant animals. However, little is known about the factors that impact shedding from these animals.
“More than 70,000 people become ill due to shiga toxin-producing E. coli every year,” said Roger Beachy, director of USDA’s National Institute of Food and Agriculture, who visited MSU to make the announcement. “Understanding how the bacteria contaminate water and food supplies will help prevent thousands of illnesses and improve the safety of the nation’s food.”Continue Reading Michigan State University Receives USDA E. coli Grant
Explaining Gastroenteritis with food safety attorney Bill Marler
The 411 on Botulism, Campylobacter, E. coli, Hepatitis A, Listeria, Salmonella and Shigella
The Centers for Disease Control and Prevention (CDC) estimates that 48 million-foodborne illness cases occur in the United States every year. At least 128,000 Americans are hospitalized, and 3,000 die after eating contaminated food. Here are some of the main players:
Botulism is a rare but potentially life-threatening bacterial illness. Clostridium Botulinum bacteria grows on
A Food Poisoning Alphabet – GBS (Guillain Barre Syndrome), HUS (Hemolytic Uremic Syndrome), IBS (Irritable Bowel Syndrome) and RA (Reactive Arthritis)
The Centers for Disease Control and Prevention (CDC) estimates that 48 million-foodborne illness cases occur in the United States every year. At least 128,000 Americans are hospitalized, and 3,000 die after eating contaminated food. Clearly, the vast majority of people become ill, but not seriously so. However, those that do become ill can in rare
When lawyers for companies you have sued use you as the Bogey Man, you have to be doing something right
When defense counsel for multi-billion dollar Cargill (who I sued on behalf of Stephanie Smith and others in a 2007 E. coli O157:H7 Outbreak – and in earlier outbreaks) paints me as the industry Bogey Man in his presentation before the American Council for Food Safety & Quality: “Lessons Learned from Recent Foodborne Illness
2011 Food Defense Summit
On March 22, I’ll be heading to Denver for the Food Defense Summit, a.k.a. “The summit created by food manufacturing executives, for food manufacturing executives” to give my perspective on keeping their businesses out of lawsuits – or as I like to call it: safer food production.