In all, there were five confirmed cases of E. coli from April, including two children who were hospitalized in Houston. Five other cases were unconfirmed.

E. coli:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $600 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products.  The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne Kiner, Stephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

According to the complaint, Lucille Thompson was one of at least 70 people who fell ill with Salmonella infections during an outbreak Cumberland County health officials traced to the Holiday Inn.  Court documents state that the plaintiff purchased and consumed food at Café Bordeaux in the Holiday Inn on May 9 and fell ill with symptoms of Salmonella infection, including agonizing abdominal cramps, nausea, vomiting and diarrhea in the days following her meal.  Ms. Thompson alleges that she sought medical treatment for her illness on May 12 and received a prescription for antibiotics as well as intravenous rehydration therapy; she is still not fully recovered from her illness.

“My client spent Mother’s Day in bed, too ill to even talk to her children on the phone,” said attorney Bill Marler.  “That shouldn’t happen because of something you ate.”

Last week Marler called on the Holiday Inn to pay Salmonella outbreak victims’ medical bills and lost wages.  “Even for people with health insurance, medical bills can be a financial strain,” he said.  “The Holiday Inn’s failure to produce a safe product impacted not only their physical health but also their financial health.”

Marler’s firm has worked with local North Carolina lawyers to represent North Carolina residents in outbreaks traced to ground beef, fairs and petting zoos, cookie dough, butter, ground turkey, peanut butter, pot pies, barbeque, tempeh, turkey, eggs and food served at restaurants.  These include lawsuits filed in North Carolina on behalf of victims of the following E. coli, Salmonella or hepatitis A outbreaks:

2004 North Carolina State Fair Petting Zoo E. coli Outbreak [1]

2011 Olive Garden Hepatitis A Exposure [2]

2012 Cleveland County Fair E. coli Outbreak [3]

2012 Lancaster’s BBQ Salmonella Outbreak [4]

2012 Smiling Hara Tempeh Salmonella Outbreak [5]

2012 Toast of Dilworth Salmonella Outbreak [6]

2012 Sunland Peanut Butter Salmonella Outbreak [7]

BACKGROUND:  William Marler is managing partner of Marler Clark, The Food Safety Law Firm, the nation’s leading law firm representing victims of Salmonella and other foodborne illness outbreaks. The Salmonella lawyers at Marler Clark have represented thousands of victims of foodborne illness outbreaks and have recovered over $600 million for clients. Our Salmonella lawyers have litigated cases stemming from outbreaks traced to foods such as peanut butter, sprouts, tomatoes and restaurant food.

1. Wake County Superior Court (Case No. 04-CVS-17478)

2. Cumberland County Superior Court (Case No. 11-CVS-7060)

3. Cleveland County Superior Court (Case No. 12 CVS-2254)

4. Iredell County Superior Court (Case No. 12-CVS-01420)

5. North Carolina Federal District Court (Case No. 12-CV-152)

6. Mecklenburg County Superior Court (Case No. 12-CVD-8507)

7. Nash County Superior Court (Case No. 12 CVS 1706)

The baking mix products were distributed nationwide through direct sales and food service distribution centers.

Products affected are:

No illnesses have been reported to date.

The recall was as the result of notification by CHS Foods that ingredients used in the aforementioned products were being recalled for Salmonella.  The company has ceased the production and distribution of the product as FDA and the company continue their investigation as to what caused the problem.

“The Georgia Department of Public Health (GDPH), the North Health District, and the Stephens County Health Department continue to investigate an outbreak of E. coli O157:H7 infections that occurred during early May,” said District 2 Public Health spokesman Dave Palmer.

Palmer said 10 of the cases were Georgia residents, while the other was a South Carolina resident.

Seven of those victims were hospitalized as a result of the infections, with five of those diagnosed with a complication called Hemolytic Uremic Syndrome (HUS), he said.

“Ten of the 11 case-patients reported eating at the BBQ Shack in Toccoa during the weekend of May 2-4,” Palmer said. “No other common exposures were reported among case-patients.”

E. coli:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $600 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products.  The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne Kiner, Stephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

And, its not like E. coli has not happened in Georgia a few times in the past:

• Bauer Meat E. coli Litigation – Georgia (1998)

• Dole Spinach E. coli Outbreak Lawsuits – Nationwide (2006)

• Excel E. coli Outbreak Lawsuit – Georgia (2001)

• Nebraska Beef E. coli Outbreak – Nationwide (2008)

• Nestle Toll House Cookie Dough E. coli Outbreak Lawsuits – Nationwide (2009)

• White Water Water Park E. coli Outbreak Lawsuits – Georgia (1998)

According to a report released by the Health Department, as of May 5, 2013 at least 196 patrons and 4 employees of Firefly who consumed food and/or drinks at the Firefly restaurant during April 21-26, 2013 have been determined to be confirmed or probable cases of Salmonella infection.

Thus far, surveillance for additional cases revealed 200 people who became ill after eating at Firefly during April 21-26, 2013.  From various surveillance data sources, we have received reports of illness from restaurant patrons who normally reside in twenty states:

Arizona, California, Colorado, Hawaii, Illinois, Massachusetts, Minnesota, Mississippi, North Carolina, New Hampshire, Nevada, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Texas, Utah, Washington and two foreign countries (Canada, United Kingdom).

Illness onset dates occurred within the April 22 to May 1, 2013 time frame.  The onset date with the peak number of ill restaurant patrons was April 24, 2013. Because the incubation period for Salmonella is usually 12-36 hours, this might suggest that patrons who ate at Firefly on April 22-23, 2013 had the highest risk of exposure to the pathogen.

Serotyping of the isolates indicated that the outbreak strain was Salmonella (assigned with the antigenic code I:4,5,12:i:-).

An inspection report on Firefly released last week shows Firefly was cited for employees handling food without gloves and preparing food next to cleaning chemicals.  Firefly was cited with 44 demerits and closed.  First Full Report Here.

Another updated report is expected this week.  I would expect that the number of ill will reach at or above 300 and that the number of states and countries impacted to grow as well.

At least 25 Minnesotans have been sickened with salmonellosis linked to eating a raw Mexican-style cheese, queso fresco, state health officials said. The outbreak illustrates the dangers of consuming unpasteurized dairy products.

The Minnesota Department of Health (MDH), the Minnesota Department of Agriculture (MDA) and the City of Minneapolis have been investigating the outbreak and the source of the raw milk used to make the cheese since the first cases were detected in late April.

MDH confirmed 18 cases of infection with the same strain of Salmonella. An additional seven cases of illness occurred among family members or other contacts of confirmed cases, but no laboratory specimens were available. The individuals became ill between March 28 and April 24. Of the 25 cases, 15 were hospitalized. All have recovered. Many cases reported eating unpasteurized queso fresco purchased or received from an individual who made the product in a private home. Investigators have determined that the individual made home deliveries and also may have sold the product on a street corner near the East Lake Street area of Minneapolis.

Anyone who may have purchased or received this product recently should not eat it but should throw it away.

Samples of unpasteurized queso fresco collected from the cheese maker were found to contain the same strain of Salmonella as the illnesses. Investigators determined that the milk used to make the cheese was purchased by the cheese maker from a Dakota County farm. Unpasteurized milk samples collected at the farm were also found to match the outbreak strain.

Dr. Heidi Kassenborg, director of MDA’s Dairy and Food Inspection Division, said the outbreak underscores the dangers of consuming unpasteurized dairy products. “It only takes a few bacteria to cause illness. Milking a cow is not a sterile process and even the cleanest dairy farms can have milk that is contaminated. That’s why pasteurization – or the heat treatment of milk to kill the harmful pathogens – is so important,” said Kassenborg.

Minnesota law allows consumers to purchase raw milk directly from the farm for their own consumption, but it may not be further distributed or sold. Additionally, cheese production facilities need to follow proper food safety laws and regulations, including licensure.

Dr. Carlota Medus said the outbreak may be over, as there are no suspect cases pending. However, it may still be possible to see additional cases that have not been reported yet from people who consumed cheese prior to health officials’ interventions, which occurred April 23-26.

While this particular outbreak may be over, MDA and MDH officials are concerned that this may not be an isolated incident: that there may be other instances of people buying foods like unpasteurized queso fresco prepared by neighbors, friends or family. “It’s important for people to be aware of the inherent risk of consuming any raw dairy product from any source,” Medus said. “We encourage people to think carefully about those risks and know that the risks are especially high for young children, pregnant women, the elderly and those with weakened immune systems.”

Salmonella bacteria can cause serious and sometimes fatal infections, especially in high risk groups. Healthy people infected with Salmonella often experience diarrhea, fever, and abdominal pain. Symptoms often begin 12-72 hours after consumption of contaminated food but can begin up to a week or more later. Anyone who believes they may have become ill with Salmonella should contact their health care provider.

Investigators believe five confirmed cases and five probable cases made up an isolated incident and is not an ongoing threat to public health.  It is not known if the cause was due to improper temperature, improper cooking, or cross-contamination.

The health department says the unidentified restaurant has been fully cooperative during the investigation. Control measures have been implemented to prevent further cases including, mandatory glove use by employees and continuous monitoring by the health department.

E. coli:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. coli outbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $600 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products.  The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne Kiner, Stephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation

All seem to have eaten at the All American Sports Bar and Grill and The Café Bordeaux within the Holiday Inn Fayetteville – Bordeaux on Owen Drive.  The hotel’s General Manager Scooter Deal said the first 14 reported cases were all staff members at the hotel, including himself.

The health department and the North Carolina Division of Public Health continue to ask individuals who consumed food or beverages at the Holiday Inn Fayetteville – Bordeaux since May 1 and then developed symptoms within three days of that visit to call the county Health Department at (910) 433-3638.

Salmonella:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $600 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.

If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

In June of 1998, Georgia health officials were notified that a number of children had become ill with E. coli O157:H7 infections and were hospitalized in Atlanta-area hospitals.  Public health investigators interviewed victims’ families and learned that all had become ill after visiting the White Water Water Park.  The Georgia Department of Health eliminated other possible sources of exposure, such as contaminated food, and determined that contact with and ingestion of pool water infected most of the primary cases.

Twenty-six culture-confirmed E. coli cases were identified, and while health officials hypothesized that the outbreak was considerably larger, the outbreak size was never known due to under-reporting of illnesses.  Forty percent of children under five years of age with recognized E. coli infections were diagnosed with hemolytic uremic syndrome.  One young two-year-old girl died.

Cases appeared on four different days, and all cases occurred within a period of eight days.  The largest number of infections took place on June 12, and the second-largest number of infections occurred on June 17, which led health officials to believe the E. coli was re-introduced to the park environment on June 17.  The PFGE pattern, or “genetic fingerprint” of the strain of bacteria isolated from ill individuals was indistinguishable between visitors to the park on June 11 and 12 and June 17.

Investigators considered three potential causes of contamination in their outbreak analysis:  repeat contamination of the park by an E. coli-infected person, persistence of bacteria in pool water overnight due to low chlorine levels, or persistence of bacteria in the pool environment but not in the water.  Low chlorine levels in the suspect pools were detected on all days of exposure, and it was never determined whether one of the pools had chlorine in it at the time when the exposures occurred.

As the CDC said in “Microbes in Pool Filter Backwash as Evidence of the Need for Improved Swimmer Hygiene — Metro-Atlanta, Georgia, 2012:”

Filters physically remove contaminants, including microbes, from water in treated recreational water venues, such as pools. Because contaminants accumulate in filters, filter concentrates typically have a higher density of contamination than pool water. During the 2012 summer swimming season, filter concentrate samples were collected at metro-Atlanta public pools. Quantitative polymerase chain reaction (qPCR) assays were conducted to detect microbial nucleic acid. Pseudomonas aeruginosa was detected in 95 (59%) of 161 samples; detection indicates contamination from the environment (e.g., dirt), swimmers, or fomites (e.g., kickboards). P. aeruginosa detection underscores the need for vigilant pool cleaning, scrubbing, and water quality maintenance (e.g., disinfectant level and pH) to ensure that concentrations do not reach levels that negatively impact swimmer health. Escherichia coli, a fecal indicator, was detected in 93 (58%) samples; detection signifies that swimmers introduced fecal material into pool water. Fecal material can be introduced when it washes off of swimmers’ bodies or through a formed or diarrheal fecal incident in the water. The risk for pathogen transmission increases if swimmers introduce diarrheal feces. Although this study focused on microbial DNA in filters (not on illnesses), these findings indicate the need for swimmers to help prevent introduction of pathogens (e.g., taking a pre-swim shower and not swimming when ill with diarrhea), aquatics staff to maintain disinfectant level and pH according to public health standards to inactivate pathogens, and state and local environmental health specialists to enforce such standards.

“We are still tracking the numbers,” said Buck Wilson, director of the Cumberland County Department of Public Health.

As of Friday, 51 people who ate at the hotel since May 1 – its banquet facilities, the Cafe Bordeaux and the All American Sports Bar and Grill – had reported symptoms of salmonellosis, a form of food poisoning, health officials said.

Five people have been hospitalized, officials said.

“Because this facility is along a major interstate, we are broadening our notification to try to reach anyone who may be affected by the outbreak,” said State Health Director Laura Gerald.

Local and state health investigators have not determined the source of the salmonella bacteria, Wilson said.

“It requires an extensive investigation,” he said. “It’s possible that you never narrow it down to a specific source.”

The contaminant could have been spread through food or a cross-contamination of foods and glassware, Wilson said.