The California Leafy Greens Marketing Agreement recently gave its highest honor to the Chicago-based nonprofit food safety organization STOP Foodborne Illness.
In presenting its Golden Checkmark award to the food
There’s a lack of food-safety education in schools that, if addressed, could help reduce the high rates of foodborne illness among children. Each year, an estimated 48 million Americans
Marler Clark epidemiologist Patti Waller and I collaborated to write, “Where’s the Meat? The Need for Full Public Disclosure in Meat Recalls” for the Journal of Environmental Health’s
“It’s Not Just Montezuma’s Revenge Anymore . . .” was published in the November, 2007 issue of the Journal of Environmental Health. The article begins, “Last night you attended a catered
In “An Introduction to Product Liability Law,” I explain that when a person is injured by a defective product that is unreasonably dangerous or unsafe, the injured person may have
In “A Legal History of Raw Milk in the United States,” an article for the Journal of Environmental Health, I begin with a quote from Winston Churchill: “There is no
“The Courage to Criticize,” is a commentary on foodborne illness outbreaks and the key role criticism from the right people could play in preventing them. Public outcry is always present surrounding any outbreak; however, the food and restaurant industries, or public health officials involved in ou
“Class Action Foodborne-Illness Claims” focuses on the elements of a class action lawsuit, certification of a class, and gives reasoning to the decision behind bringing individual lawsuits on behalf of