Photo of Bruce Clark

Bruce Clark is a partner in Marler Clark. In 1993, Bruce became involved in foodborne illness litigation as an attorney for Jack in the Box restaurants in its E. coli O157:H7 personal injury litigation. The Jack in the Box litigation spanned more than four years and involved more than 100 lawsuits in four states. Since that time, Bruce has been continuously involved in food and waterborne illness litigation involving bacterial, viral, and parasitic agents in settings ranging from large scale outbreaks to individual cases. He has extensive expertise in the medical, microbiological, and epidemiological aspects of foodborne illness cases gleaned from more than a decade of working with leading experts across the country. Bruce frequently speaks to public health groups as well as food industry groups about the realities of foodborne illness litigation and efforts that can help avoid the damage foodborne pathogens inflict.

I am not about to jump into the often heated debate over the merits and dangers of genetically modified organisms (GMOs), however I am intrigued by a new study by the National Research Council that
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When talking about the bugs that cause foodborne illness most people focus on familiar culprits like E. coli O157:H7, Salmonella, Campylobacter, Listeria, and Staph aureus.  But the real heavyweight of foodborne illness germs is not


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