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Five Ways to Prevent Food Poisoning for the HolidaysYou will likely enjoy multiple large meals with family and friends this holiday season – even before the traditional Christmas Day feast. Unfortunately, there is always the chance that something you eat will cause you to become sick from food poisoning. No one wants to spend the holidays dealing with stomach pains, vomiting, diarrhea, or other food poisoning symptoms. As the host of a meal or preparer of a dish, you could be liable if others get food poisoning from the food that you served. Here are five tips for avoiding food poisoning at holiday meals:

  1. Check for Food Recalls: Food producers and sellers are sometimes the ones who are liable for their products containing bacteria or other contaminants. The U.S. Food and Drug Administration (FDA) or Department of Agriculture Food Safety and Inspection Service may issue a recall on a product if food poisoning cases are believed to be connected to the product or there is a reason to believe that the product has been contaminated. Do a simple internet search on food product recalls in case you purchased a product that has been recalled.
  2. Thawing Your Turkey: It can take a while to thaw a frozen turkey, and thawing it in the wrong way will give time for bacteria to grow inside it. The safe ways to thaw a turkey are in a microwave, a refrigerator, or a sink filled with cold water that you change every half an hour.
  3. Use Food Thermometers: Meat, seafood, and eggs need to be fully cooked in order to kill harmful germs. The FDA has minimum temperatures that these foods should reach for them to be safe to eat. Do not guess that your food has been cooked long enough. Use a meat thermometer to check its temperature.
  4. Keep Food Heated or Refrigerated: Bacteria can start growing in food if you let it sit out for a couple of hours at room temperature. If you have finished cooking food that you plan to serve later, you should either immediately refrigerate it at a temperature below 40 degrees Fahrenheit or keep it hot at a temperature above 140 degrees Fahrenheit.
  5. Clean While You Cook: The bacteria from preparing raw meat can contaminate other foods if you are not careful to sterilize your hands and any surface that may have come in contact with the meat. Use soap and warm water before and after preparing each dish.

Contact a Chicago Food Poisoning Lawyer

If you have become seriously ill from food poisoning, you may need monetary compensation for your medical expenses and related costs. You may not like the idea of filing a lawsuit against a family member or close friend, but you may be able to deal with an insurance company instead if you ate the contaminated food at someone’s home and the host has home owner’s insurance. It is also possible that a food company was responsible for your poisoning. An Illinois food poisoning attorney at Newland & Newland, LLP, can advise you on your options for obtaining compensation. To schedule a consultation, call 312-981-0409.



Produce Linked to Many Food Poisoning Cases in U.S.Raw fruits and vegetables are undeniably an important part of a nutritious diet, but they can also be a source of food poisoning. In fact, a 2015 study from the Centers for Disease Control found that almost half of the reported food poisoning cases from 2008 to 2012 came from eating raw produce. The CDC cited several possible reasons for this:

  • People are eating raw produce more often.
  • The cleaning process on some farms actually traps harmful bacteria in the produce.
  • Some bacteria cannot be removed by washing it off.

If you are certain that eating fresh fruits or vegetables caused your food poisoning, then you may be entitled to compensation from the people that grew or packaged the products.

Apples Recall

As a recent example, a Michigan company recalled apples it had shipped out from Oct. 16 to 24 because of possible listeria contamination. The apples were sold in bags with the brand names Great Lakes and North Bay Pure Michigan and distributed to retailers and wholesalers in eight states, including Illinois. No listeriosis cases had been reported at the time of the recall. Companies often issue voluntary recalls in advance of outbreaks because they know they could be liable if a consumer became sick. Listeriosis is usually not life-threatening to healthy adults but can be more serious for children, the elderly, and pregnant women.


Pumpkin Food Poisoning Is Rare But SeriousAmericans go wild for pumpkin-flavored products every fall, adding the gourd to a variety of foods. Can you get food poisoning from pumpkins? It is unlikely that adding pumpkin spice to your food will cause food poisoning, but pumpkin products can cause some nasty illnesses in rare situations. Understanding how pumpkins can become poisonous to humans may protect you from a food poisoning incident or help you identify pumpkins as the source of your illness.

Toxic Squash Syndrome

Pumpkins are classified as cucurbits, a family of flowering gourd plants that also include cucumbers, melons, and squash. Cucurbit poisoning, also known as toxic squash syndrome, occurs when a person eats a cucurbit that contains an elevated level of cucurbitacin E. Symptoms of toxic squash poisoning can include:

  • Nausea;
  • Diarrhea;
  • Abdominal pain;
  • Vomiting;
  • Dizziness; and
  • Hair loss, in rare instances.

Cucurbits naturally develop cucurbitacin in order to protect themselves against insects. Wild squash and cucumbers contain higher levels of cucurbitacin than those grown for consumption because they must survive in harsher environments. However, domestically grown cucurbits can develop unsafe levels of cucurbitacin if they are cross-pollinated with wild plants or grown with inadequate water or fertilization. You can identify a poisonous cucurbit by its extremely bitter taste. It is important to spit it out because even a few bites can poison you.


Which Foods Are Most Likely to Cause Food Poisoning?Tracing the source of your food poisoning can be more difficult than you might expect. Food that is contaminated with harmful bacteria does not always look or taste strange. Symptoms can manifest in a short as an hour or as long as weeks. A wide variety of foods can be responsible for food poisoning. When trying to solve the mystery of a food poisoning case, your clues are the type of food poisoning you have and the foods you have eaten recently. A doctor will identify the food poisoning and its possible source, but you must create a retroactive food journal to identify the source. To help, here are seven foods most often associated with food poisoning cases:

  1. Poultry: Raw poultry – such as chicken, turkey, and duck – are near the top of most lists of products that can cause food poisoning. Poultry has a high rate of bacterial contamination that can make you sick if it is undercooked.
  2. Raw Produce: Fruits, vegetables, and spouts can carry bacteria on their leaves and skins, often coming from the soil and water where they are grown. Freezing fresh produce may not kill the bacteria. It is important to wash raw produce before eating it.
  3. Seafood: Fish and shellfish can become contaminated if they consume harmful bacteria while alive or are not properly refrigerated after being caught. In some cases, cooking the seafood may not be enough to eliminate the toxins.
  4. Deli Meats: Deli meats can contain bacteria that grew during processing or after improper refrigeration. Some deli meats are commonly eaten without being cooked again, such as sliced sandwich meats. Others, such as hot dogs and bacon, should be fully cooked to reduce the chance of food poisoning.
  5. Eggs: Eggs have a high risk of salmonella poisoning if they are eaten raw or undercooked. It is not advised to eat dishes that are meant to have raw eggs.
  6. Unpasteurized Dairy: Food poisoning from milk was once common before the pasteurization process became standard. Unpasteurized dairy products have not been heated to kill the bacteria that can grow in raw milk.
  7. Rice: Rice can have bacterial spores that continue to live inside it while uncooked. However, the cooking process does not kill the spores, which may grow if the rice is left in a warm, moist environment. Cooked rice should be served immediately and refrigerated afterward.

Contact an Illinois Food Poisoning Attorney

Identifying the source of your food poisoning will help you determine whether you should file a food poisoning lawsuit. A Chicago food poisoning lawyer at Newland & Newland, LLP, can help you collect compensation from the party that was negligent in handling or preparing your food. Schedule a consultation by calling 312-981-0409.



Histamines in Unrefrigerated Fish Cause Scombroid PoisoningAlfa International Seafood recently recalled its yellowfin tuna steaks that were available in Kroger stores in 16 states, including Illinois. Five cases of scombroid fish poisoning were connected to the steaks, which were sold from Aug. 20 to Sept. 7. Scombroid poisoning is a form of food poisoning that people can contract from eating fish that was not properly refrigerated. A restaurant or food company that sells you tainted fish may be liable for medical expenses or lost income related to your illness.

What Is Scombroid Poisoning?

People receive scombroid poisoning primarily from eating fish that have elevated levels of histamines. Scombroid poisoning has many of the familiar symptoms of food poisoning, such as nausea, vomiting, abdominal pain, and diarrhea. However, the histamines may cause symptoms that are similar to an allergic reaction, such as:

  • Fever;
  • Hives;
  • Itching; and
  • A burning sensation in the mouth.

Most cases of scombroid poisoning subside on their own after a few hours. For severe cases, physicians may prescribe anti-histamines or recommend induced vomiting to remove the poison from the digestive system. The most severe reactions to scombroid poisoning are a racing heart, drop in blood pressure and trouble breathing.

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