Missouri Personal Injury Lawyer Blog

According to the FDA, although drinking fruit and vegetable juices can be very healthy, there have been reports foodborne illness outbreaks due to drinking juice that hasn’t been pasteurized. Although drinking such juices won’t cause a problem for most people, children, the elderly, or people with health problems are at a higher risk of contracting a foodborne illness.

Fortunately, the vast majority of all fruit and vegetable juices sold in grocery stores are properly treated to kill bacteria. Since 1999, if juices are not pasteurized, the manufacturers are required to label the juice as such. However, juice sold by the glass that is fresh squeezed is not required to have such a warning.

In order to protect your children, elderly, or infirm family members from the hazards of unpasteurized juice, always read the labels of all juice you purchase. If it isn’t clear from the package, ask an employee. It’s especially important to ask about juices sold in refrigerated cases of grocery stores, health food stores or farmers’ markets.

It is important to be aware of the symptoms commonly associated with foodborne illness, especially on the occasion that you or a family member drink unpasteurized liquids or eat a questionable meal. Typically, foodborne bacteria will cause illness within one to three days of consuming the food or drink, but it can also occur as soon as 20 minutes or as late as six weeks.. Some symptoms of foodborne illness include diarrhea, vomiting, stomach pain, fever, headaches and body aches.

Food manufacturers have a duty to make their products safe for consumers. If you have contracted a foodborne illness due to unsafe food practices or another person’s negligence, you may be entitled to legal compensation for your illness. Contact the Missouri personal injury attorneys at Page Law at 314-322-8515 to learn more.

On March 7, the manufacturer of Skippy peanut butter announced a recall of some of its products, according to Time. The recall came about after a sampling of products showed the peanut butter could possibly be contaminated with salmonella. The recall affects only Skippy reduced fat brands. No illnesses associated with the recalled peanut butter have been reported.

The peanut butter was distributed to retail outlets in 17 states, including Missouri. Consumers who have purchased peanut butter products with certain UPCs should throw out the peanut butter immediately. You can contact the company in order to get a coupon for a free replacement jar.

Salmonella infections can cause diarrhea, stomach cramps, and fever within 12 to 72 hours of being infected. These symptoms can last four to seven days. Fortunately, most healthy people can recover without treatment. Rarely; mainly in cases involving small children, the elderly, or those with weakened immune systems; salmonella can be serious or fatal.

According to the Centers for Disease Control and Prevention (CDC), each year about one out of every six Americans, or 48 million people, get sick from foodborne illnesses. Of those, 128,000 are hospitalized and 3,000 die. About 11 percent of those illnesses are caused by salmonella, which is what was found in the peanut butter.

Food manufacturers have a responsibility to keep the food you eat safe from foodborne illnesses. If you have contracted a foodborne illness due to the unsanitary conditions of someone in the food industry, you may be able to recover compensation for your medical expenses, lost wages, and more. Call the St. Louis foodborne illness attorneys at Page Law today at 314-322-8515 to learn more.

The U.S. Food and Drug Administration (FDA) is warning consumers not to eat alfalfa sprouts or spicy sprouts from Tiny Greens Organic Farm, located in Illinois, according to CNN. The sprouts have been linked to an outbreak of salmonella infections in several states. Most of the cases appear to have originated from sprouts eaten at Jimmy John’s restaurants.

The sprouts have been distributed to customers in Missouri, as well as some other Midwestern states. The FDA is recommending that anyone with the sprouts throw them away in a sealed container in order to prevent animals from eating them. The FDA is examining the problem in conjunction with the Centers for Disease Control and Prevention (CDC).

Since 1996, there have been at least 30 cases of foodborne illnesses associated with various types of sprouts, both raw and cooked. The majority of the illnesses were caused by either salmonella or E. coli. In fact, the threat from sprouts in general is so serious, the FDA recommends that children, the elderly, and pregnant women avoid eating raw sprouts.

Most people who contract the salmonella virus get diarrhea, cramps, and a fever. These symptoms typically last between four to seven days. Although most people get well on their own, some require hospitalization.

People who contract foodborne illnesses from improperly prepared or processed food can recover damages from the food manufacturer or restaurant. Have you been sickened by a foodborne illness that may have been due to someone else’s negligence? If so, contact the St. Louis injury lawyers at Page Law, LLC today at 314-241-2273 for a free consultation about your case.

Shockingly, one in six Americans get food poisoning each year, according to CNN.com.

The Centers for Disease Control and Prevention (CDC) estimates that each year about 48 million people in America get sick from foodborne illnesses, which results in 128,000 hospitalizations and 3,000 deaths. Of those 48 million people, about 9.4 million get sick from 31 different bugs. About 38.4 million get sick from unknown viruses.

Approximately 60 percent of food poisoning-related illnesses are caused by norovirus. Salmonella is the leading cause of hospitalizations. Some other very common bacteria that cause food poisoning are Campylobacter, Listeria, E.coli 0157, and Clostridium perfringen.

Although these numbers show there has been a 20 percent decrease in foodborne illnesses in the past decade, the Food and Drug Administration (FDA) says that more needs to be done to prevent these illnesses from occurring, particularly because food poisoning strikes vulnerable populations the hardest, including the elderly, children, and those who have weakened immune systems. One expert points out that if foodborne illnesses were reduced by just one percent, it would keep 500,000 people from getting sick from the foods they eat. The FDA says it’s working as quickly as possible to improving the prevention of food poisoning.

Have you been affected by a foodborne illness that was caused by either tainted food or by unsanitary food preparation or storage? If so, you have legal rights and may have a case against the food manufacturer or restaurant that was responsible for the dangerous food conditions. To learn more about your rights, contact a Missouri personal injury lawyer at Page Law, LLC by calling 1-314-488-2433 to schedule a free consultation.

With the beginning of the holiday season, stories of people sickened by church turkey dinners or family gatherings are beginning to spread. About 80 percent of foodborne illnesses come from meat or poultry, so follow these helpful tips from SDentertainer.com to avoid endangering your Thanksgiving guests when cooking your turkey.

Do not allow an uncooked turkey to be at room temperature. This includes attempting to thaw it quickly overnight by taking it out of the fridge. To let it thaw, let the turkey sit several days in the fridge, or completely submerge it in a stream of cold water.

Anything that touches raw turkey needs to be cleaned and sanitized immediately, including your hands, the counter, and utensils. Try to avoid placing the turkey directly on the counter – place it on a pan or plate.

Always use a thermometer to see if the turkey is done. The turkey needs to reach an internal temperature of 165 degrees in multiple locations. If the bird is stuffed, the stuffing also needs to reach 165 degrees. Only about 20 percent of households report they use a thermometer when cooking meat or poultry.

After the turkey has been properly cooked and enjoyed, refrigerate leftovers immediately. If you have very large pieces, you should put them into smaller containers and cover them only loosely so they will cool down more quickly.

Have you contracted a foodborne illness due to a contaminated product or another person’s negligence? If so, contact the Missouri personal injury attorneys at Page Law for a free consultation. Call us today at 314-488-2433. We will help you evaluate your legal rights.

A produce company from Texas is recalling contaminated celery, according to ConsumerReports.org.

The SanGar Produce & Processing Company from San Antonio, Texas, recently issued a celery recall due to a potential listeria contamination. It’s unknown how much contaminated celery was processed, or how widely it has been distributed across the United States. The celery is in sealed packages sold to schools, hospitals, restaurants, and other businesses, but not to grocery stores. The celery was grown in California, but no problems were detected until it arrived in Texas.

Six cases of listeriosis have been tracked to the SanGar Produce factory. Four of those individuals died. About 500 Americans die of listeriosis each year, and approximately 2,500 become very ill. Some of the symptoms of listeriosis include fevers, nausea, vomiting, diarrhea and muscle aches. Those with weak immune systems, and the elderly, children, and pregnant women are more at risk than those in the general population.

SanGar initially claimed there was no problem with the celery and refused to close its factory. The health department in Texas then closed the plant and ordered a recall of all celery. SanGar claims that the celery has only been distributed in Texas, but some reports claim the celery could be more widely distributed.

In recent years, foodborne illness in the U.S. has become much more widespread. Producers of tainted food are liable for all medical problems that result from that food. If you or a loved one has experienced a foodborne illness due to contaminated food, contact the Missouri food poisoning attorneys at Page Law today. Call us at 314-488-2433 for a free consultation.

A food safety bill, which has obtained support from both Democrats and Republicans, is expected to be voted on before the Senate takes a fall break in October, according to Politico.com.

The legislation would give the FDA the power to authorize mandatory recalls of contaminated food. The FDA would also be able to set stricter rules for food inspections and receive access to food company records. Additionally, the bill contains protections for whistleblowers. The current food safety bill is over 70 years old and doesn’t contain any of those powers. Currently, Congress can order mandatory recalls of only four types of products: baby formula, medical devices, human-tissue products and tobacco products.

Proponents of the law say the old law needs to be updated. Approximately 76 million Americans get sick from food borne illnesses each year. About 5,000 of those die from the illnesses. The bill has garnered support from food safety groups, food producers and consumer advocates. However, opponents argue the legislation has not been funded, and the bill excludes food producers who sell at their farms or in local farmers markets.

Unfortunately, millions of Americans get sick each year from illnesses caused by contaminants in the food they eat. This year, 1,500 people contracted illnesses from contaminated eggs that came from two egg farms. Individuals who are sickened due to tainted food products can potentially have a claim for compensation, which could include awards for medical bills, lost wages, pain and suffering, and more. If you have eaten contaminated food and become ill, contact the Missouri food borne illness attorneys at Page Law at 314-322-8515 for a free consultation.

The U.S. House of Representatives passed new food safety legislation last year and the Senate is expected to pass a different version this summer, a CNC News article reports.

There are 76 million cases of foodborne illness each year, killing 5,000 and sending 300,000 to the hospital. Almost 60 percent of U.S. food manufacturers have gone over five years without a federal inspection.

The FDA is responsible for oversight of 80 percent of the U.S.’s food supply. According to the Institute of Medicine, the FDA should better apportion its resources. The Institute of Medicine recommended that national food safety standards be adopted. The Institute also suggested that the FDA focus on the foods that have the highest danger of carrying foodborne illnesses.

The Senate bill gives the federal government the authority to order food recalls. It also gives the FDA expanded access to food manufacturers’ records, expands food facility inspections, gives the FDA the authority to set new standards for product safety, and imposes stricter standards for imported food. Currently, only a small fraction of imported food is inspected.

Although America’s food supply has gradually become safer over the last few decades, foodborne illnesses are constantly developing and changing. Foodborne illness in Missouri can result in a wide range of problems, from vomiting and fever to death. If you have contracted a foodborne illness due to a contaminated food product, you may have a potential claim for compensation. The St. Louis foodborne illness attorneys at Page Law can help you recover compensation for medical expenses, pain and suffering, and lost wages. Contact Page Law today for a free consultation by calling 314-322-8515.

A Rhode Island based-company, Daniele International, Inc., issued a recall late January due to a salmonella outbreak. The outbreak affected over 200 people in 42 different states, including Missouri. Over 1.25 million pounds of salami were recalled after the endemic continued to spread across state lines.

Officials determined that those who got sick all shopped at Costco (a Daniele salami supplier) prior to becoming ill. Researchers tested a sample of the Costco salami and it was positive for salmonella. Since salami does not usually contain the bacteria, investigators were led to believe that black pepper was the contaminating factor.

According to the CDC and the FDA, the levels of contamination for pepper and spices are generally low; however, black pepper is more likely to carry salmonella compared to other spices because it is sun-dried in order to retain its outer skins. The direct correlation between Daniele International and the salmonella outbreak is still under investigation; therefore, the company has not taken full responsibility for the outbreak.

Continue reading "Peppered Salami Causes Salmonella Outbreak " »

West Missouri Beef LLC. is recalling about 14,000 pounds of fresh boneless beef products suspected of being contaminated with E. coli. According to a news report, the problem was discovered by the U.S. Department of Agriculture's Food Safety and Inspection Service. So far, federal officials have not received any reports of illnesses or fatalities as a result of this E. coli contaminated beef. The beef products involved in this recall were produced between October 2009 and January 2010.

E. coli is a potentially lethal bacterium. Its most common symptoms are bloody diarrhea, dehydration, nausea and vomiting. It most often affects young children, seniors and those with weakened immune systems. In some cases, victims can develop a serious condition called Hemolytic Uremic Syndrome (HUS), which may cause life-threatening kidney failure. The USDA advises consumers to use caution when they prepare raw meat products. Only consume ground beef or beef patties that have been cooked to an internal temperature of 160 degrees Fahrenheit. The only way to be sure that the beef is cooked to a high enough temperature to kill these harmful bacteria is to use a food thermometer to measure the internal temperature.

Continue reading "Missouri Firm Recalls Beef Products for E. coli Contamination" »

E. coli-tainted beef produced by an Oklahoma company has sickened 21 people in 16 states, which could possibly include Missouri. According to a news report in the Washington Post, this is a potentially lethal strain of E. coli bacteria. This food-borne illness outbreak caused National Steak and Poultry to recall about 248,000 pounds of beef from steaks to sirloin tips that were packaged and shipped to restaurants, hotels and institutions all over the country. This recall is being categorized as a "Class I" or "high health risk" by the U.S. Department of Agriculture.

E. coli infections typically cause abdominal cramping, vomiting and diarrhea that may contain blood. Young children and the elderly are at the highest risk for becoming infected with E. coli and developing Hemolytic Uremic Syndrome (HUS), which can lead to serious kidney damage or even death. USDA officials say that this particular E. coli contamination occurred as a result of tainted beef used for chopped steak that was mixed with other products in the plant. An investigation is ongoing.

Continue reading "E. Coli Tainted Beef Causes Illnesses in 16 States" »

An article in the LA Times brings some vital points to the forefront of consumer concern regarding recent food recalls due to salmonella, E. coli, and listeria contamination. In the last two months, certain products (romaine lettuce, cilantro, ground beef, Anaheim peppers, granola nut clusters, alfalfa sprouts and many nonfat dry milk featured products) listed on the FDA’s website have been recalled due to possible salmonella contamination. These recalls bring back unpleasant memories of the many peanut product recalls from earlier this year and leaves consumers wondering what is being done to monitor salmonella contamination.

The House passed the Food Safety Enhancement Act last month, which creates greater FDA regulatory powers to help improve the nation’s food supply by increased authority over recalls, regulation of how crops are raised and harvested, food manufacturer inspections, quarantine of a geographic area, warrantless searches of business records, and the ability to create a more effective way to trace food-borne illness. As of now, the FDA has introduced guidelines for the safety and protection of tomatoes, melons, and leafy greens against contamination. In addition, the U.S. Department of Agriculture is said to increase inspections of ground beef components to help protect consumers against E. coli contamination.

It is an unfortunate reality that food borne illnesses in Missouri and throughout the nation affect a large amount of people each year. What’s even more unfortunate is that proving the origin and cause of food borne illness can be extremely difficult.

Continue reading "Salmonella, E.Coli, and Listeria Food Products Contamination: What is Being Done to Prevent Food Borne Illness?" »

Two women were hospitalized after suffering from E. coli infections that were allegedly caused by lettuce at a Wendy's fast food chain. Lawsuits were filed against Wendy's International in Salt Lake City federal court, seeking damages in an unspecified amount.

E. coli, Escherichia coli, is a bacteria found in the human digestive tract that is normally harmless; however, some strains are linked to food poisoning and are serious, causing fatal blood poisoning and other deadly illnesses. In the United States, E. coli is the leading cause of foodborne illness.

When a consumer is affected by food poisoning and seeks to hold accountable a restaurant operator for injuries, such as the case above, the consumer is required to prove that the food contained a deleterious substance, which, when consumed, caused the illness; recovery will generally be denied in the absence of such proof.

So, the basis of a legal action for proof of food poisoning encompasses two major issues, the identity of the organism that caused the plaintiff's illness and the establishment of a causal connection between the defendant's food and the plaintiff's illness.

However, when dealing with food it is often difficult or even impossible to prove both that a person suffered from food poisoning, and that the poisoning came from a particular source. There are few clear-cut distinctions between food borne illnesses and other disease processes. So, to establish a claim, there must be evidence that a particular food, or at least some item among a reasonably small group of foods, was unwholesome. A mere showing that a person became sick subsequent to eating food is insufficient.

Therefore, to prove food poisoning with some degree of certainty, one would need to identify the specific organism in the patient and in a particular food or location. More frequently, there is some degree of doubt in cases, because extensive lab work is not always done to identify the exact cause of the patient's illness, or because the source of the organism is not identified. For example, several persons may become ill from the same organism, apparently contracted from one restaurant, yet that organism may not be found when the kitchen and its personnel are examined. In such instances, courts may allow some speculative evidence that is reasonably related to help prove the organism or source.

Continue reading "Women Allegedly Suffer From E.Coli After Eating At Wendy's" »