Articles Posted in Food Poisoning

After a Massachusetts restaurant's food poisoning outbreak, friends eat a meal which has been safely prepared.

A food poisoning outbreak has closed a Massachusetts restaurant in the middle of the summer season, raising concerns for diners.

A North Reading restaurant has been closed indefinitely after 39 diners filed complaints related to a salmonella outbreak. The source may be the antipasto salad, but the local board of health is still investigating.

The North Reading Board of Health shutdown Kitty’s Restaurant on Main Street on July 3. The board investigated the food poisoning, which may have initially occurred on June 23. After a thorough cleaning, the restaurant was allowed to re-open – though not for long. The restaurant has been closed again following a new report, this time from a June 25th visit.

Improper food preparation can lead to food poisoning.

Improper food preparation is one source of food poisoning.

Chicken & Rice Guys shutdown restaurants and food trucks in Boston and Medford earlier this month for more than a week, after 14 people became ill with E. coli. Ten people had to be hospitalized. Given the widespread food poisoning outbreak, it is likely that there will be liability claims against Chicken & Rice Guys for the poisonings.

According to The Boston Globe, the illness was caused by the Shiga toxin-producing Escherichia coli 0157:H7, the most common strain of E. coli in the United States. The Mayo Clinic reports a person can contract this type of E. coli through:

Chipotle_Restaurant.jpgThe Chipotle Mexican Grill in Cleveland Circle in Brighton remains closed after a norovirus outbreak, which has reportedly sickened more than 120 Boston College students.

Most of us eat at restaurants and trust they are safe. But there are hidden risks for food-borne illnesses and food poisoning, such as unsafe handling of food, not keeping the premises clean, and allowing sick employees to work. While some illnesses pass in a day or two, others are more serious and results in visits to the ER, hospitalization and even death.

If you suspect food poisoning, it is important to visit a doctor and depending on the length and severity of your symptoms, consult an attorney about your legal rights.

The Chipotle Boston Case

Chipotle restaurants in the northwest and Maryland have recently been linked to 52 cases of E. Coli food poisoning. But the City of Boston’s initial testing showed the presence of norovirus at the Chipotle in Brighton.

The Brighton restaurant closed Monday after Boston College reported 30 students, including members of the men’s basketball team, became sick after eating there. A college spokesman has since raised the number to more than 120 students. City inspectors have cited Chipotle with three violations, including allowing a sick employee to work a few days prior to the outbreak and cooking chicken and steak below the required temperature of 140 degrees.

Norovirus causes acute gastroenteritis, the inflammation of the stomach or intestines or both. Symptoms include stomach pain and cramping, diarrhea, vomiting and headaches. E. Coli can have similar symptoms, but norovirus is a viral infection and cannot be treated with antibiotics. Doctors often encourage those who are infected to drink plenty of fluids as they recover to prevent dehydration. Norovirus is not typically fatal.

Boston College has tested its students for both E. Coli and norovirus, but test results have not been released publicly.

What to Know About Food Poisoning, Medical Care and Your Legal Rights

Food poisoning is more common than many realize. Each year, 48 million (or 1 in 6) Americans suffer some form of food poisoning, according to the Centers for Disease Control and Prevention (CDC). While some cases make the news, many do not, even though 128,000 people are hospitalized and 3,000 die each year from foodborne illness.

How Common is Norovirus?
Each year, 19 to 21 million people in the U.S. suffer norovirus, according to the CDC. Doctors treat nearly 2 million people as outpatients and another 400,000 people have to seek care from hospital emergency rooms.

How Long Will Norovirus Symptoms Last?
Symptoms often appear after one or two days and individuals may be sick for two to four days.

Where is Norovirus a Risk?
You can contract norovirus by contact with an infected person, touching infected surfaces or when an infected person handles food. It is airborne and can stick to surfaces. Because of this, norovirus can spread quickly in places where large numbers of people gather and pass through, such as restaurants, schools and daycare centers.

Last spring, more than 200 people contracted norovirus on two Royal Caribbean cruise ships.

Can I Sue for Food Poisoning and Norovirus?
As with any injury caused by someone else’s negligence, you may be able to file a lawsuit if you suffered food poisoning. But you should consult an experienced personal injury attorney to advise you on the law and your specific circumstances.
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cantaloupe_web.jpgWith tens of thousands of Americans sickened by food poisoning each year, the Food and Drug Administration (FDA) is proposing new rules to increase safety in all areas of food production and distribution.

The FDA’s proposed rules are the next step in codifying the Food Safety Modernization Act, which Congress passed in 2010 and President Barack Obama signed into law on Jan. 4, 2011. The agency says its goal is to increase safety by shifting the focus to prevention over response.

The first proposed rule would require manufacturers of processed foods to develop a plan for reducing contamination risk and maintain records for government audit. The second rule would attempt to prevent E. coli contamination of fruits and vegetables during harvest and production.

President Obama has requested $220 million in his 2013 budget to implement the law.

About 48 million Americans – or about one in six – get sick each year from food poisoning, while 128,000 are hospitalized and 3,000 die each year from foodborne diseases, according to the Centers for Disease Control and Prevention (CDC).

Several cases of food contamination have led to recalls and sickened thousands of people resulting in hospitalizations and deaths. In 2011, the country saw the third deadliest food poisoning outbreak in U.S. history and the worst in nearly a century linked to whole cantaloupes from Jensen Farms of Colorado. A total of 33 people died from the Listeria poisoning, and another woman who was pregnant suffered a miscarriage. By mid-2012, the CDC determined that 147 people in 28 states had been infected with one of the five outbreak-associated sub-types of Listeria.

Investigators later attributed the outbreak in part to two brothers who had inherited the farm, changed their packing procedures and substituted in some new equipment and removed an antimicrobial wash.

F.D.A. Offers Broad New Rules to Fight Food Contamination, The New York Times.

The New FDA Food Safety Modernization Act (FSMA), Food and Drug Administration.

Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado, Centers for Disease Control and Prevention.

Food Poisoning, Breakstone, White & Gluck.
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groundbeef.jpgA Minnesota company has recalled nearly 30,000 pounds of fresh ground beef products amid a seven-state Salmonella outbreak which has infected 33 consumers, including in Massachusetts.

Cargill Meat Solutions recalled the 29,339 pounds of ground beef packaged at its Wyalusing, Pa. operation Sunday, saying the food products may be contaminated with Salmonella Enteritidis. Hannaford Supermarkets is alerting consumers that ground beef purchased from its stores may be contaminated. The Maine-based grocer has stores in Massachusetts, including in Marlborough, Quincy, Lowell and Saugus.

The contamination was uncovered during an investigation into the Salmonella outbreak, said the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). The 33 people with food poisoning came from Massachusetts, Maine, New Hampshire, New York, Rhode Island, Virginia and Vermont. Cargill packaged the meat for sale throughout the Northeast, but so far, Hannaford is the only store to alert its customers.

Hannaford is asking customers to look out for 85-percent ground beef produced by Cargill’s. They have “use or sell-by” dates between May 29 and June 16. The Salmonella Enteritidis outbreak strain is drug sensitive, meaning it can be treated with antibiotics.

Click here for more information on the Cargill ground beef recall.

Preventing Salmonella Food Poisoning
Salmonella is one of the most common types of food poisoning and it has many different strains. There are an estimated 1.2 million cases annually in the U.S., according to the Centers for Disease Control and Prevention. There are approximately 400 fatal Salmonella poisonings each year.

Salmonella causes diarrhea, abdominal cramping and fever among other symptoms, which typically emerge in between 12 and 72 hours. The elderly, sick and people with weakened immune systems are usually most vulnerable
Salmonella is transmitted when food or beverages have been contaminated with feces from animals or humans. It can result when food is handled by someone who has not washed their hands or during processing of animal products, such as beef, poultry, milk or eggs. After food is contaminated, Salmonella will expand if not refrigerated. Fully cooking meat will kill any Salmonella contamination.

You can prevent Salmonella food poisoning by refrigerating or freezing chicken, beef, poultry and eggs within two hours of purchasing. When handling food, wash your hands with warm, soapy water for at least 20 seconds. Use separate cutting boards for raw meat, fish and poultry and keep them separate from each other. Use a food thermometer to cook raw meat and poultry to safe temperatures for consuming, which is 160 degrees fahrenheit for beef and pork and 165 degrees for poultry.


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groundbeef.jpgA Northeastern grocery store chain has recalled various packages of ground beef after 14 people have been infected with an antibiotic-resistant strain of Salmonella.

Hannaford, of Scarborough, Maine, issued the voluntary recall Thursday, Dec. 15, for an undetermined amount of fresh ground beef that may be contaminated with Salmonella Typhimurium. This strain of Salmonella is resistant to treatment by many antibiotics, including drug classes such as beta-lactams and aminoglycosides. Seven of the 14 people who suffered food poisoning were hospitalized.

The United States Department of Agriculture (USDA) has classified the recall Class 1 with a high health risk. This classification means there is a reasonable probability that use of a product will cause serious, adverse health consequences or death.

The grocer recalled 10 different types of ground beef, ranging from 73 percent to 90 percent. Hannaford said most of the affected individuals had consumed 85 percent. The affected packages have the sell-by date of Dec. 17, 2011 or earlier. They were sold at Hannaford stores in Massachusetts, Maine, New Hampshire, New York and Vermont. Hannaford is offering consumers a full refund.

The ground beef involved in the food poisoning outbreak was sold under the brand names of Hannaford, Taste of Inspirations and Nature’s Place.

The USDA is reminding consumers to check their freezers as well as refrigerators as it continues to investigate.

The USDA said Hannaford kept limited records regarding the source of the ground beef and it is unable to determine the responsible supplier. The government agency said it will pursue rulemaking to address this problem in the future.

Salmonella is one of the most common bacterial foodborne illnesses. It can be life-threatening in individuals with weak immune systems, such as the elderly. Common symptoms include diarrhea, abdominal cramps, fever, headache, chills, nausea and vomiting. The food poisoning symptoms can start within 12 to 72 hours of food consumption and last up to seven days.

Preventing Salmonella
The USDA advises consumers to take special care in handling ground beef to avoid Salmonella.

Wash Your Hands. Consumers are urged to wash their hands with warm, soapy water for at least 20 seconds before and after handling food.

Separate. Keep raw meat, fish and poultry away from other foods that will not be cooked. Use separate cutting boards for different meats and egg products.

Cook Properly. Cook meat to safe internal temperatures. The safe internal temperature for beef and pork is 160 degrees Fahrenheit and 165 degrees for poultry. Use a food thermometer to check.

Refrigerate Immediately. Refrigerate raw meat and poultry within two hours of purchase or one hour if kept in temperatures of 90 degrees or greater.

Click here to read the full USDA notice on the Hannaford Ground Beef Recall.
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cantaloupe_web.jpgRecent food recalls involving cantaloupe, ground beef and ground turkey have put a renewed emphasis on food safety.

The cantaloupe recall ranks as the worst in a decade, causing 13 deaths and sickening more than 70 people. In 1998, Listeria contamination in hot dogs and deli meats killed 21 people, according to the Centers for Disease Control and Prevention.

On September 14, Jensen Farms of Holly, Colorado voluntarily recalled their shipments of Rocky Ford whole cantaloupe because of the potential for Listeria monocytogenes contamination. The food recall impacted shipments to 17 states, including in Colorado, Texas, Pennsylvania, New York and New Jersey. Massachusetts did not receive shipments of the contaminated cantaloupe.

The cantaloupe recall has subsequently been expanded, with Carol’s Cuts LLC, a Kansas food processor, recalling 594 pounds of fresh-cut cantaloupe. Eight wrongful deaths and 55 cases of foodborne illness have been linked to the contaminated cantaloupe. Listeria can cause serious and sometimes fatal food poisoning. Complications range from nausea and high fever among the general public to miscarriage and stillbirths for pregnant women.

In other recall notices, on September 28 Tyson Fresh Meats of Kansas recalled 131 pounds of ground beef products that may be contaminated with E. coli, a bacterium that can cause a wide range of symptoms, including dehydration, kidney failure and death. The contaminated ground beef products were shipped to 14 states.

The recall was issued after an Ohio man became ill from food poisoning and authorities tested leftover ground beef collected from his home. The beef was contaminated with the virulent strain of E. coli known as O157:H7.

On September 11, Cargill Meat Solutions Corporation of Springdale, Arkansas recalled 185,000 pounds of ground turkey products for Salmonella contamination on September 11. No injuries have been reported in that food recall.

It is important to carefully inspect your food during preparation. The U.S. Department of Agriculture’s Food Safety and Inspection Service offers tips for safe food handling and inspection in its guide called, Check Your Steps: Food Safe Families.
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bbq440.jpgThe Fourth of July is for outdoor family barbecues. But enjoying food safely in the warm weather requires planning. Each year, 48 million Americans are sickened by food poisoning – or one in six, according to the Centers for Disease Control. Of these, 180,000 are hospitalized and 3,000 die. The good news is food poisoning is preventable. If you are grilling for family and friends this holiday weekend, follow these few easy guidelines to keep your meal safe:

  • Wash your hands thoroughly with soap and water before and after handling food. Washing hands afterward is just as important to prevent food poisoning.
  • Make hand soap accessible indoors. Outdoors, keep hand sanitizer near your food. Encourage everyone cooking and eating to use it.
  • Limit the amount of time food is left outside, especially mayonnaise-based salads.
  • Marinate meats and other foods in the refrigerator, never on the counter.
  • Never reuse sauce used to marinate raw meat, poultry or seafood. If you want to use the sauce in another way, set aside a separate portion before marinating.
  • Use a food thermometer to make sure food is cooked thoroughly. Refer to the Safe Minimum Temperatures Chart for safe internal temperatures.
  • Serve food at a safe temperature. Keep hot food at 140 degrees Fahrenheit or above until served. Serve cold food at 40 degrees Fahrenheit.
  • Make sure to keep plenty of ice and coolers on hand. Maintain one cooler for beverages and one for raw meats, poultry and seafood. Keep a third cooler for cooked foods and raw fruits and vegetables.

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Jonathan’s Sprouts of Rochester, MA, has widened the recall of its sprout products due to Salmonella contamination. The recall now includes all sell-by dates, including its conventional, organic, and bulk products. The recall includes other sprouts, such as radish, dill, and gourmet mix. Check below for stores where these products were sold. Do not eat them! Return them to the store for a refund.

More information: FDA Recall Press Release.



The USDA has found Salmonella, a dangerous bacteria related to food poisoning, in Jonathan’s Alfalfa Sprouts products.

alfalfa.jpgSalmonella, if ingested, can cause serious and sometimes fatal illness and infections in young children, frail or elderly people, and others with weakened immune systems. The symptoms of Salmonella include fever, diarrhea (possibly bloody), nausea, vomiting, and abdominal pain.


Jonathans Sprouts has issued an immediate recall of the following effected products:

  • Jonathan’s 4oz Alfalfa Sprouts
  • Jonathan’s 4oz Alfalfa with Radish Sprouts
  • Jonathan’s 4oz Gourmet Sprouts
  • Jonathan’s 4oz Alfalfa with Dill Sprouts
  • Jonathan’s 8oz Alfalfa Sprouts
Only these products with a sell-by date of 4/23/11 are affected by the recall.  If you have purchased any of these defective products, you are urged to return them to the place of purchase for a full refund.
The recall affects the following stores in Massachusetts: A&P, Grand Union, Stop & Shop, Shaws, Hannaford, Donnelans, Foodmaster, Truccis, and Roche Brothers.

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A salmonella outbreak in Rhode Island now includes at least twenty-one people with severe illness, and one death, according to reports from public health officials in that state. Health officials are investigating another eighteen illnesses to see if they are tied to the salmonella outbreak.

Officials are focused on zeppole and other pastries which were made by Defusco’s bakery in Johnston, Rhode Island. According to news reports, investigators found pastry shells stored in boxes contaminated with raw eggs, and also found that custard used as filling was not being properly chilled.

Investigators have identified the particular strain of salmonella, known as Salmonella heidelberg, as the suspected organism responsible for the illnesses. They are now trying to determine whether the death of the elderly Rhode Island resident was caused by that particular strain.

The investigation into the food poisoning outbreak began on March 25, 2011, after nearly a dozen elderly residents of a Warwick nursing home became sick after eating pastries from Defusco’s bakery. Since March 12, two dozen victims have required hospitalization for severe illness.

Salmonellosis, the disease caused by salmonella infection or salmonella toxins, leads to diarrhea, fever, vomiting and abdominal cramps. Most people recover without treatment, but in the elderly, in infants, or people with compromised immune systems, the disease can be very severe, requiring hospital admission for rehydration and antibiotic treatment to prevent the spread of infection. Severe infections can lead to reactive arthritis and death.

Prevention of salmonella illnesses is straightforward. Food which may contain the bacteria, such as chicken or pork, must be prepared properly to kill the organism and destroy any salmonella toxin. Eggs and milk, and their products, must be properly prepared, handled, and refrigerated. Infections can also occur from contact with reptiles, pet rodents, and tainted fruits and vegetables. Proper hygiene–washing hands before and after handling food–is also a common sense method of reducing the likelihood of food poisoning.

Each year over 140,000 people suffer from salmonella poisoning in the U.S. and dozens die from the illness.

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