The CDC reports there are approximately 48 million cases of food born illness annually in the U.S. caused by pathogens such as Norovirus, Campylobacter, E. coli, Listeria, and Salmonella. About 1-in-6 Americans will get food poisoning each year - Romaine Lettuce E. coli lawsuit
Recalls are usually voluntary, and occur following a positive test for one of the known pathogens. Routine testing of meat by the FSIS, FDA, or local food agency can initiate a recall - all part of food safety in the USA.
Food Safety in the U.S. is a partnership between the U.S. government, responsible companies, and the economic forces that mepenalize poorly operated food companies and rewards those with a track record of food safety. A recent Romaine Lettuce E. coli Outbreak is a perfect example.
Outbreaks include any multiple illness scenario traced to a communicable disease. Most food poisoning outbreaks are preventable through proper sanitation, personal hygiene,and careful application of good manufacturing practices (GMP)
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Dr. Coveny is a former professor of American Government, and the primary sponsor/contributor. he is a long-time food safety advocate and a practicing food poisoning lawyer. As a former professor, he writes and works to promote safe food handling and safe food in America by lecturing and contributing to this blog. He also works to encourage safe food production through the courts by bringing food poisoning lawsuits on behalf of the victims of food poisoning. See Melon Salmonella Lawyer, Romaine Lettuce E.coli Lawyer, Cyclospora Outbreaks, and cases of Hemolytic Uremic Syndrome.
The contributors of this informational blog have been involved in teaching food safety, training in HACCP and GMPS, and/or been involved as lawyers or experts in hundreds of food poisoning lawsuits aimed at making food safer in this country. Every person deserves to enjoy safe food! For more information about contributing to this blog as an academic, professional, or concerned citizen, or for more information about any outbreak, including salmonella, E. coli, Cyclospora, Campylobacter, Norovirus, or Ciguaterra, among the many, you can call
The GMPs required to ensure farm to table safety in our food chain need to be a central component of the corporate culture of every food producer, manufacturer, or suppler. Part of this is to ensure that HACCP procedures are followed, that personal hygiene is enforced, and that there is not breakdown at any stage in the stream of commerce. Any gap, opening, or participant can be the door that a dangerous pathogen is waiting for. Diligence in good food production, as well as enforcement by the USDA, FDA, state and local health agencies, and through personal injury lawsuit are vital.