Think of every major outbreak of foodborne illness in the past 23 years and Seattle attorney Bill Marler was involved, representing victims who were hospitalized or, in several tragic cases, died from eating tainted food.
Half of the 48 million cases of food-borne disease each year stem from restaurants, and a series of recent reports from the Centers for Disease Control and Prevention provides some clear reasons why: In many cases restaurant managers and workers aren't following basic food-safety measures.
So here's a brilliant idea: If you want to keep fresh fruits and vegetables from becoming contaminated and making people sick, how about making sure that workers wash their hands, crops are irrigated with unpolluted water, processing equipment stays clean and animals are kept away from crops? Sounds simple, but it's taken years for the government, consumers and the food industry to agree on how to enforce these things.
Contaminated water, questionable food and toxic mold are just some of the health problems left by Hurricane Sandy's trail of destruction along the East Coast.
So tiny, yet so deadly. That's the verdict on raw sprouts - from the mung bean sprouts used in Chinese stir-fry dishes to the threadlike alfalfa or clover sprouts often added to sandwiches -which have caused dozens of food poisoning outbreaks in the past two decades.
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