Posted on May 03, 2021 in Food Poisoning

There are many reasons why foods served at restaurants can become contaminated by infectious diseases or other toxic substances. Workers may not follow the correct sanitary procedures, such as fully washing their hands, cleaning surfaces where foods are prepared, and ensuring that food is stored properly. These issues can result in contaminations that may cause food poisoning, and foodborne illnesses can also occur if foods are not fully cooked. The risks of food poisoning were illustrated recently in a case that took place in Bloomington, Illinois.

At Least 16 People Affected by Foodborne Illness

On April 7, 2021, the McLean County Health Department (MCHD) received reports from personnel at Illinois State University that a number of people had symptoms indicating food poisoning. The MCHD did not state how many people were affected or where the infections were believed to have occurred. However, later reports stated that at least 16 people were affected, and 15 of those were members of the university’s lacrosse team. The reports also identified a Jimmy John’s restaurant in Bloomington as the probable source of food poisoning, and this restaurant has closed while the investigation is ongoing.

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 Posted on April 30, 2021 in Salmonella

Many different types of foodborne illnesses can affect people who eat foods contaminated by bacteria, viruses, or other toxins. Salmonella is one of the most common causes of food poisoning, and outbreaks of this disease occur more frequently than many people realize. The dangers of this disease were demonstrated recently in two cases where products contaminated with salmonella caused people in multiple states to suffer illnesses and hospitalizations.

Foods Contaminated With Salmonella

The Centers for Disease Control and Prevention (CDC) has investigated two separate salmonella outbreaks in recent months. The first was related to ground turkey produced and sold by Plainville Brands, LLC, a company located in Pennsylvania. Products with the brand names of Nature’s Promise, Wegman, and Plainville Farms were found to be contaminated. The specific products that were affected were produced in December of 2020 and distributed with expiration dates between January 1 and January 10, 2021. Consumers who purchased products during those dates may have frozen them for later use. Freezing does not kill salmonella, so consumers are still at risk of infection when thawing and eating or handling these products.

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 Posted on April 09, 2021 in Ecoli

Unfortunately, food poisoning is all too common in the United States. Foods can become contaminated by bacteria, viruses, or other toxins at different points in the supply chain, including when they are grown or produced, shipped, or served or sold to customers. E. coli is one of the most common pathogens that leads to food poisoning injuries, and it can have a significant impact on a person’s health. Those who have contracted E. coli will want to understand the potential sources of the infection and determine whether they can pursue compensation from the person or company that was responsible.

Sources of E. Coli Infections

Escherichia coli, which is commonly abbreviated as E. coli, is a bacteria that is found in the intestines of many humans and animals. E. coli infections can occur through:

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 Posted on March 19, 2021 in Listeria

There are a wide variety of pathogens that can lead to food poisoning. While most people are aware of the dangers of salmonella or E. coli, they may not know about listeria. Food poisoning cases involving this bacteria are less common, but they are often more serious, and an infection can result in severe illness or death. Recently, a significant number of listeria infections were linked to several different cheese products sold by the company El Abuelito, Inc.

Contaminated Cheese Products

Beginning in October of 2020 and continuing through March of 2021, multiple cases of listeria infections were reported across four states by people who had eaten Hispanic-style cheese products. As a result, El Abuelito, Inc. has recalled a number of products, including queso fresco cheeses with sell-by dates through March 28, 2021, quesillo and Oaxaca cheeses with sell-by dates through April 16, 2021, and requeson (ricotta) cheeses with sell-by dates through March 14, 2021. The recalled brands included:

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 Posted on February 26, 2021 in Food poisoning claim

Laws and regulations in the United States exist to ensure that the food people eat is safe. Unfortunately, businesses such as restaurants, grocery stores, or food product manufacturers do not always follow these regulations, and this can result in serious cases of food poisoning. Recently, approximately 40 people claimed to have food poisoning after eating at an Arby's restaurant in Springfield, Illinois. Starting on February 15, 2021, the Sangamon County health department began receiving reports that people who had eaten at the restaurant had become ill. Over the following days, 40 cases were reported, causing the restaurant to shut down. After a deep cleaning, the Arby’s has reopened. An investigation is being performed, but the source of the foodborne illness has not yet been identified.

Potential Causes of Food Poisoning at Restaurants

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 Posted on February 19, 2021 in Uncategorized

There are multiple ways that people can suffer injuries after consuming foods or food products. In many cases, injuries occur because of foodborne illnesses that cause food poisoning. However, people can also suffer serious harm if they have an allergic reaction to certain foods. It may be possible to hold a restaurant, grocery store, or manufacturer of food products liable for these types of injuries if it can be demonstrated that they acted negligently or did not take the proper measures to protect people’s safety. For example, a person may suffer an allergic reaction if they were not informed that a dish or product contained ingredients that could cause them harm, or cross-contamination may occur at a restaurant or grocery store, causing a person to be exposed to a harmful allergen.

Common Food Allergies and Allergic Reactions

While there are many different types of foods that can cause allergic reactions, some food allergies that commonly affect people in the United States include:

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 Posted on February 09, 2021 in E. Coli

There are a wide variety of foodborne illnesses that affect people in the United States. Typically, food poisoning occurs because harmful bacteria, viruses, or toxins are present in foods that are made available to consumers, including items sold at grocery stores, dishes served at restaurants, and food products sold or provided at other locations. E. coli is one of the most common foodborne pathogens. It is estimated that 265,000 people in the U.S. are infected with this bacteria every year, and these infections result in 3,600 hospitalizations and 30 deaths.

Shiga Toxin-Producing E. Coli

The most dangerous strains of E. coli produce a substance known as a Shiga toxin, which can cause serious harm to the human body. Shiga toxin-producing E. coli (STEC) is often present in the intestines of livestock and other animals, and it may be spread to crops or other plants by these animals. It can also infect food products during the process of packaging, shipping, or preparation.

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 Posted on January 27, 2021 in E. Coli

People in the United States are often affected by foodborne illnesses. Even though companies that grow, pack, manufacture, distribute, and sell food products are required to meet certain standards to ensure that these products are safe to eat, some foods still become contaminated, leading to serious cases of food poisoning. Of the many different sources of foodborne illness, E. coli is one of the most common, and over the past several years, there have been dozens of outbreaks that have been linked to lettuce, spinach, and other leafy greens. 

Most recently, an E. coli outbreak resulted in 40 infections and 20 hospitalizations across 19 states between August and October of 2020. The majority of the patients interviewed during an investigation by the Centers for Disease Control and Prevention (CDC) reported eating leafy greens such as spinach or romaine lettuce before becoming infected. However, the CDC was unable to identify a specific source of this outbreak, since the harvesting, processing, and packaging of different types of leafy greens makes it difficult to determine where the original contamination occurred.

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 Posted on January 07, 2021 in Uncategorized

Even though consumers in the United States expect the food products they purchase to be safe, the systems that are meant to protect against the spread of dangerous pathogens sometimes fail. When food that is tainted by viruses, bacteria, or other toxic substances is made available for purchase, this can result in food poisoning, which can cause long-lasting injuries to those who are affected. Salmonella is one of the most common sources of foodborne illnesses, and a variety of food products have been found to be contaminated by this bacteria. In 2020, one of the largest salmonella outbreaks was caused by peaches sold at grocery stores in multiple different states.

Recall of Prima Wawona Peaches

A multi-state outbreak of Salmonella Enteritidis occurred between June and August of 2020. According to the CDC, 101 people in 17 states were infected, and while no deaths occurred, 28 people were hospitalized. These infections were traced to peaches packed and distributed by Prima Wawona and the Wawona Packing Company. This led the company to recall both bagged and loose peaches that had been distributed to grocery stores in multiple states. 

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 Posted on December 18, 2020 in Foodborne illness

This year has been a challenging time for businesses everywhere, especially those deemed essential workers. Government agencies, including the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), fall within this category and have continued to work despite the threat of the COVID-19 virus. As the pandemic reaches its tenth month in the U.S., many businesses have become accustomed to working during these unprecedented times. FSIS recently released its annual accomplishments in modernizing the agency and fulfilling its mission to prevent foodborne illness throughout the United States.

Working During the Pandemic

FSIS employs approximately 9,000 employees who are spread across laboratories, federally regulated establishments, import establishments, or in-commerce facilities. According to the agency’s fiscal year report, no FSIS regulated establishments closed as a result of absent inspection personnel. The agency called on other USDA employees when necessary to supplement any missing workers due to the pandemic. This allowed FSIS to inspect over 166 million head of livestock, 9.68 billion poultry carcasses, 2.5 billion pounds of egg products, and more.

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