Drew Falkenstein joined Marler Clark in January, 2004 and has concentrated his practice in representing victims of foodborne illness. He has litigated nationwide against some of the biggest food corporations in the world, including Dole, Kellogg's, a
A total of thirty cases of Salmonella illness linked to poultry, including frozen raw breaded chicken products, are being reported in the Canadian provinces of Alberta, Ontario, Quebec, and New
As of Monday, the Rhode Island Department of Health reports 33 possible cases of Salmonella with 17 hospitalized in an outbreak linked to holiday pastries called zeppole. (Wednesday update: 43
Sprouts . . . nutritionally dense, next to irresistable on sub sandwiches, and an exceptional medium for the proliferation of dangerous bacteria.
Sprouts have been called one of the 10 riskiest foods. They
It may be only a rarity that a widely contaminated food product distributed to a major grocery chain all over an entire region of the country does not cause many
Sangar Fresh Cut Produce is in the midst of a public relations nightmare, now that everybody who pays attention to food safety events knows that it is at the center
Senator Coburn is wrong. The Senate needs to pass meaningful food safety legislation immediately, not keep it on the backburner through the lame duck session so that it can start
At the risk of jinxing the apparent success, it is worthy of note that, excluding the recent problem with bison meat, ground beef and other beef products have been conspicuously
Certain times of year are associated with increased prevalence of foodborne disease–most notably, E. coli O157:H7 during summer months. Springtime, to the author’s knowledge at least, has
Last week, in the wake of the State Supreme Court’s ruling in Brayton et al. v. Pawlenty et al., Minnesota Governor Tim Pawlenty issued Executive Order 10-07, which seeks
One need not look far to grasp the scope of this country’s food safety problems, and the personal devastation that can happen when somebody is infected by E. coli,
Sick foodhandlers. It’s a problem nationally at many restaurants, and is the source of many outbreaks of foodborne disease. Currently, in the Shigella outbreak linked to a Subway restaurant
