Covid-19 Safety Protocols Are Being Followed - Free Consultation Via Phone or Video Conferencing - Learn More

Articles Tagged with Food borne illness

Published on:

food-healthy-dinner-lunch-128401-300x200Recently, the United States Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS) announced that La Bodega Meat is recalling over 80,000 pounds of raw beef products. According to the press release, the products did not receive a re-inspection when entering the United States. Individuals can suffer severe injuries if they consume recalled meat in Texas. These individuals should seek medical attention and legal assistance if they experience adverse reactions to defective food products.

The recalled beef products included ribeye rolls, flank steaks, boneless brisket, inside skirt, flap meat, sirloins, peeled knuckle, rounds, and other similar meat pieces. The meat entered the United States in early June and was shipped to distributors in Texas, Missouri, and Arkansas. Although there have not been any confirmed cases of serious adverse reactions, the FSIS believes that some products may still be frozen in distributors’, retailers’, and other customers’ freezers. Distributors, retailers, and consumers are urged not to distribute, sell, or consume these products.

The USDA classifies recalls into three classes, Class I, Class II, and Class III. Class I recalls, such as the one above, are reserved for products that may cause a severe health hazard, and there is a high probability that using the product will result in serious health consequences such as death. Class II recalls occur in situations where the product presents a remote likelihood of an adverse health consequence. Finally, Class III recalls are issued when the product will not cause serious adverse health consequences.

Published on:

close-up-photo-of-green-leafed-plants-1213859-scaledIndividuals who suffer a food borne illness in Texas may be able to recover for their damages against the company, restaurant, or grocery store who sold or distributed the contaminated food. Food poisoning is any illness that is the result of eating food that is contaminated with bacteria, toxins, or other pathogens. In some cases, these stomach illnesses are mild and can resolve relatively quickly; however, in other cases, they can have long-lasting consequences on a person’s health.

Studies from The Centers for Disease Control and Prevention (CDC) suggest that about 1 in 6 people in the United States suffer from food poisoning every year. Although many different food products can lead to food poisoning, spinach, beef, chicken, and peanut butter, are more frequently associated with outbreaks. Moreover, many restaurants engage in unsafe and unsanitary food processing and handling behaviors that may increase the likelihood of food poisoning. Individuals who suffer exposure may contract salmonella poisoning, Hepatitis A, E. coli, Listeria, and the Norovirus. These diseases and illnesses often cause diarrhea, cramps, nausea, fatigue, and vomiting. It can be particularly dangerous for vulnerable individuals such as young children, pregnant women, older adults, and those with compromised immune systems. In many instances, contaminated food can lead to widespread outbreaks.

For example, the Justice Department recently charged Chipolte, a popular Mexican chain fast-food restaurant, with “adulterating food while held for sale.” The company agreed to pay a $25 million fine to resolve criminal charges that they were facing for selling contaminated food. Chipolte admitted that they served tainted food between 2015 and 2018, which resulted in over 1,000 people falling sick with the Norovirus. The company stated that the foodborne illness was likely the result of unsafe food handling by their employees. In response to the illnesses, the company revamped its food safety policies and procedures to limit the likelihood of food poisoning.

Contact Information