CDC acts to expedite foodborne data sharing

Such single-point reporting may be a weakness of the new system, because it cannot establish trends in the way that multi-year analyses do, said prominent food-safety attorney Bill Marler of Seattle. "It you looked just at 2006, you would think that produce is a terrible risk, but in 2007 and 2008 there were fewer outbreaks in produce and many more in meat," he said.  Marler and other food-safety advocates, though, applauded the move to get data out to the field more quickly.

Administration Urged to Boost Food Safety Efforts

"Part of the problem with how we currently deal with food-borne illness cases is we wait until people get sick and die and then we announce an outbreak," said Bill Marler, a veteran food safety litigator who writes a blog about the issue. "It seems that the focus here is a bit on preventing it before we have sick and dead people as opposed to counting the bodies after salmonella or E. coli is out of the barn."

Suit Says NM Boy Was Sickened By JBS Swift Beef

Their lawyer, Bill Marler, said Tuesday that Alex developed hemolytic uremic syndrome, a type of kidney failure, after eating shish kabobs made from the meat in May. Marler’s firm also represents a California client who developed the illness after eating the meat.

N.M. teen sues Swift over E. coli

Roerick’s family ate the same meat, but he had more than the others, said his attorney, William Marler.  Of concern is that Roerick was sicked by whole muscle meat, not ground beef, as is typically the case with E. coli.  "It just shows how virulent the bacteria is," Marler said. "This is more than just a hamburger problem."

  • John munsell

    When USDA initially introduced the HACCP ideal in the mid-90’s, the agency stated the concept rested on two basic pillars: (1) Prevention, and (2) Corrective Actions to Prevent Recurrences. Our recurring outbreaks and recalls reveal that neither of the two of meeting much success. Saddly, when outbreaks and recalls occur, USDA is perfectly comfortable placing “almost” exclusive focus on downstream further processing meat plants, requiring these downline plants to devise protocol which supposedly will prevent their source slaughter providers from ever shipping previously contaminated meat to the downstream facilities in the future. This is a woefully inadequate response by USDA, but one which continues to insulate the biggest slaughter plants from accountability. Until USDA is willing to force the source plants to clean up their act, pathogens will continually be found downstream, as well as in retail meat markets, restaurants, hospitals, nursing homes, and of course, in victimized consumer stomachs. Our primary problem here is not pathogens, but a meat non-inspection system which turns a blind eye towards the source of contamination, prefering to place all blame on unwitting downstream food processing facilities. John Munsell

  • julie

    Why don’t Americans learn how to cook their meat? Maybe Grandma went into the bathroom and forgot to wash her hands. Everyone knows that pork and chicken need to be fully cooked before eating. It is TORT lawyers like yourself that are destroying this country by playing on the uneductating person. Maybe if people would cook their meat to 165 degrees instead of eating everything raw we wouldn’t need lawyers like you playing on the weak. Maybe there should be food safety warnings on all red meat labels to educate the public. But that might eliminate the need for you.