Why you should take note?

The Public Health Agency of Canada is collaborating with provincial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate an outbreak of Escherichia coli O157, commonly called E. coli. The outbreak involves three provinces and is linked to romaine lettuce. At this time, there are no product recalls associated with this outbreak. The outbreak investigation is ongoing, and this public health notice will be updated on a regular basis as the investigation evolves.

The risk to Canadians is low. However, Canadians are reminded to follow safe food handling practices for lettuce to avoid becoming ill. Most people with an E. coli infection will become ill for a few days and then recover fully. Some E. coli infections can be life threatening, though this is rare.

How does lettuce become contaminated with E. coli?

E. coli are bacteria that live naturally in the intestines of cattle, poultry and other animals. A common source of E. coli illness is raw fruits and vegetables that have come in contact with feces from infected animals. Leafy greens, such as lettuce, can become contaminated in the field by soil, contaminated water, animals or improperly composted manure. Lettuce can also be contaminated by bacteria during and after harvest from handling, storing and transporting the produce. Contamination in lettuce is also possible at the grocery store, in the refrigerator, or from counters and cutting boards through cross-contamination with harmful bacteria from raw meat, poultry or seafood. Most E. coli strains are harmless to humans, but some varieties cause illness.

Investigation summary

Currently, there are 21 cases of E. coli O157 illness under investigation in three provinces: Quebec (3), New Brunswick (5), and Newfoundland and Labrador (13). Individuals became sick in November 2017. Ten individuals have been hospitalized. No deaths have been reported. Individuals who became ill are between the ages of 5 and 72 years of age. The majority of cases (71%) are female.

Many individuals who became sick reported eating romaine lettuce before their illnesses occurred. The Canadian Food Inspection Agency is working with public health officials to determine the source of the romaine lettuce that ill individuals were exposed to.

Who is most at risk?

Although anyone can get an E. coli infection, pregnant women, those with weakened immune systems, young children and older adults are most at risk for developing serious complications.

What you should do to protect your health?

The following food safety tips for lettuce will help you reduce your risk of getting an E. coli infection.

  • Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling lettuce.
  • Discard outer leaves of fresh lettuce.
  • Wash your unpackaged lettuce under fresh, cool running water. There is no need to use anything other than water to wash lettuce. Washing it gently with water is as effective as using produce cleansers.
  • Keep rinsing your lettuce until all of the dirt has been washed away.
  • Don’t soak lettuce in a sink full of water. It can become contaminated by bacteria in the sink.
  • Ready-to-eat lettuce products sold in sealed packages and labelled as washed, pre-washed or triple washed do not need to be washed again.
  • Use warm water and soap to thoroughly wash all utensils, countertops and cutting boards before and after handling lettuce to avoid cross-contamination.
  • Store lettuce in the refrigerator for up to seven days. Discard when leaves become wilted or brown.
  • Bagged, ready-to-eat, pre-washed lettuce products should also be refrigerated and used before the expiration date.

What are the symptoms?

People infected with E. coli can have a wide range of symptoms. Some do not get sick at all, though they can still spread the infection to others. Others may feel as though they have a bad case of upset stomach. In some cases, individuals become seriously ill and must be hospitalized.

The following symptoms can appear within one to ten days after contact with the bacteria:

  • nausea
  • vomiting
  • headache
  • mild fever
  • severe stomach cramps
  • watery or bloody diarrhea

Most symptoms end within five to ten days. While most people recover completely on their own, some people may have a more serious illness that requires hospital care, or may lead to long-lasting health effects. In rare cases, some individuals may develop life-threatening symptoms, including stroke, kidney failure and seizures, which could result in death.

There is no real treatment for E. coli infections, other than monitoring the illness, providing comfort, and preventing dehydration through proper hydration and nutrition. People who develop complications may need further treatment, like dialysis for kidney failure. You should contact your health care provider if symptoms persist.

What is the Government of Canada doing?

The Government of Canada is committed to food safety. The Public Health Agency of Canada leads the human health investigation into an outbreak and is in regular contact with its federal and provincial partners to monitor the situation and to collaborate on steps to address the outbreak.

Health Canada undertakes food-related health risk assessments to determine whether the presence of a certain substance or microorganism poses a health risk to consumers.

The Canadian Food Inspection Agency conducts food safety investigations into the possible food source of an outbreak.

The Government of Canada will continue to update Canadians as new information related to this investigation becomes available.

Additional information

 

SOURCE Health Canada

BACKGROUND

In 2016, a multijurisdictional team investigated an outbreak of Shiga toxin–producing Escherichia coli (STEC) serogroup O121 and O26 infections linked to contaminated flour from a large domestic producer.

METHODS

A case was defined as infection with an outbreak strain in which illness onset was between December 21, 2015, and September 5, 2016. To identify exposures associated with the outbreak, outbreak cases were compared with non-STEC enteric illness cases, matched according to age group, sex, and state of residence. Products suspected to be related to the outbreak were collected for STEC testing, and a common point of contamination was sought. Whole-genome sequencing was performed on isolates from clinical and food samples.

RESULTS

A total of 56 cases were identified in 24 states. Univariable exact conditional logistic-regression models of 22 matched sets showed that infection was significantly associated with the use of one brand of flour (odds ratio, 21.04; 95% confidence interval [CI], 4.69 to 94.37) and with tasting unbaked homemade dough or batter (odds ratio, 36.02; 95% CI, 4.63 to 280.17). Laboratory testing isolated the outbreak strains from flour samples, and whole-genome sequencing revealed that the isolates from clinical and food samples were closely related to one another genetically. Trace-back investigation identified a common flour-production facility.

CONCLUSIONS

This investigation implicated raw flour as the source of an outbreak of STEC infections. Although it is a low-moisture food, raw flour can be a vehicle for foodborne pathogens.

Samuel J. Crowe, Ph.D., M.P.H., Lyndsay Bottichio, M.P.H., Lauren N. Shade, B.S., Brooke M. Whitney, Ph.D., Nereida Corral, M.P.H., Beth Melius, M.N., M.P.H., Katherine D. Arends, M.P.H., Danielle Donovan, M.S., Jolianne Stone, M.P.H., Krisandra Allen, M.P.H., Jessica Rosner, M.P.H., Jennifer Beal, M.P.H., Laura Whitlock, M.P.H., Anna Blackstock, Ph.D., June Wetherington, M.S., Lisa A. Newberry, Ph.D., Morgan N. Schroeder, M.P.H., Darlene Wagner, Ph.D., Eija Trees, D.V.M., Ph.D., Stelios Viazis, Ph.D., Matthew E. Wise, M.P.H., Ph.D., and Karen P. Neil, M.D., M.S.P.H. N Engl J Med 2017; 377:2036-2043November 23, 2017DOI: 10.1056/NEJMoa1615910

Haig’s Delicacies of Hayward, CA is recalling 342 cases of Taboule Salad because it may be contaminated with Escherichia coli O157:H7 bacteria (E. Coli O157:H7). E. coli O157:H7 causes a diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

The Taboule Salad was distributed in California through retail stores.

The Taboule Salad is packaged in a 10oz plastic tub with UPC 7-08756-77055-9 as well as a 3-unit multi pack with UPC 7-08756-37055-1 and a 6-lb bulk foodservice bag with UPC 7-08756-77077-1.

The affected lot is 17298 with an expiration date of 11/16/17.

No illnesses have been reported to date.

Diarrheal illness has affected approximately 302 recruits at Marine Corps Recruit Depot San Diego, as of Oct. 31. The majority of the more than 5,500 recruits currently in training are unaffected and training as scheduled. The source of the outbreak is under investigation and some of the cases are infected with the Shiga toxin causing E. coli bacteria.

“Our immediate focus is identifying, isolating and treating recruits who present symptoms,” said Brig. Gen. William Jurney, commanding general, MCRD San Diego and the Western Recruiting Region. “We are working to identify the cause of the sickness, making sure our affected recruits can return to training as soon as possible and continuing training for recruits not influenced.”

Cases have presented at both MCRD San Diego and the command’s field training facilities at Edson Range, Camp Pendleton, Calif. Limited cases were reported in the previous six days with a spike in cases reported yesterday. Ten recruits have been admitted to an off-base medical facility while the remainder are being cared for aboard the
base.

The command is currently investigating the source of the outbreak, but the following preventative actions have been taken as a response:

  • Separation and treatment protocols which isolates recruits presenting symptoms and limits interaction with unaffected recruits.
  •  Increased hygiene requirements focusing on hand washing.
  • Enhanced facilities cleaning to ensure proper sanitation and hygiene in all areas.
  • Increased inspections of barracks, chow halls and common areas by Naval Medical Center San Diego’s Preventative Medicine Unit.
  • The dissemination of guidance on identifying possible symptoms to proactively seek treatment for potential cases.
  • Family members will be contacted by the command if a recruit’s graduation date changes due to missed training resulting from sickness.
  • Additional updates will be provided to keep families informed until the outbreak subsides.
  • For updates please follow us on twitter at: twitter.com/mcrd_sd

Clair D. Thompson & Sons, Inc., a Jersey Shore, Pa. establishment, is recalling approximately 700 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground beef items were produced and packaged on Sept. 27 – 28, 2017 and Oct. 2, 2017. The following products are subject to recall:

  • 5-lb. plastic bags of “Thompson’s GROUND BEEF.”
  • 10-lb. plastic bags of “Thompson’s GROUND BEEF.”

The products subject to recall bear establishment number “EST. 9681” inside the USDA mark of inspection. These items were shipped to institutions in New York and Pennsylvania.

The problem was discovered on Oct. 2, 2017 when the firm notified FSIS that the firm’s sample of ground beef had tested positive for E. coli O157:H7 by a third party lab. There have been no confirmed reports of adverse reactions due to consumption of these products.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them.

Troy Neumann of WKBT reports several recent cases of E. coli are concerning some residents of the La Crosse area.

The La Crosse County Health Department is currently investigating eight reported cases of E. coli in the county. The strain found in our area is known to cause diarrhea, potentially hospitalizing young children.

The Health Department says good hygiene is one of the best and easiest things you can do to prevent an E. coli infection.

“Good hand washing after using the bathroom, good hand washing after changing diapers, good hand washing before preparing food, and good hand washing after coming in from outside are all those hand hygiene things that we would recommend that people do,” said La Crosse County Health Department Health Education Manager Paula Silha.

The La Crosse County Health Department is still investigating eight reports of E. coli in the La Crosse area.

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.

The FDA, CDC, and state and local officials investigated a multi-state outbreak of Shiga toxin-producing Escherichia coli (STEC) O121 and O26 infections. CDC reports that 63 people infected with the outbreak strains of E. coli O121, and O26 were reported from 24 states. Illnesses started on dates ranging from December 21, 2015 to September 5, 2016. Seventeen ill people were hospitalized, and one person developed hemolytic-uremic syndrome. In its investigation, CDC learned that some people who got sick had eaten or handled raw dough.

FDA’s traceback investigation determined that the raw dough eaten or handled by ill people or used in restaurant locations were made using General Mills flour that was produced in November 2015 and select production dates through February 10, 2016 at the General Mills facility in Kansas City, Missouri. Epidemiology, laboratory and traceback evidence available at that time indicated that General Mills flour manufactured at this facility is the likely source of the outbreak.

On May 31, 2016, following a conference call among FDA, CDC and the firm, General Mills conducted a voluntary recall of flour products produced between November 14, 2015 and December 4, 2015. Recalled products were sold in stores nationwide but may still be in consumers’ pantries and were sold under three brand names: Gold Medal flour, Signature Kitchens flour and Gold Medal Wondra flour. The varieties include unbleached, all-purpose, and self-rising flours.

On June 10, 2016, FDA performed Whole Genome Sequencing (WGS) on E. coli O121 isolates recovered from an open sample of General Mills flour belonging to a Colorado consumer who was sickened, and it was found to be closely related genetically to the clinical isolates from human illnesses. The flour came from a lot that General Mills had recalled.

Testing by FDA has identified E. coli O121 in open product samples collected from ill people in Arizona and Oklahoma. FDA’s WGS analysis of the E. coli O121 isolates from the Arizona and Oklahoma product samples showed that they were closely related genetically to the outbreak strains. The General Mills flour sample collected from the Oklahoma patient was produced outside of the company’s original recall date range. On July 1, 2016, following a call with the FDA and CDC General Mills expanded its recall of Gold Medal flour, Wondra flour, and Signature Kitchens flour.

The FDA used WGS to characterize isolates provided by General Mills to FDA. FDA provided characterization information to General Mills that an E. coli O26 isolated from their returned retail flour is closely related genetically to a clinical isolate that was subsequently added to the outbreak cluster. WGS characterization analysis of additional E. coli isolates provided by General Mills to FDA did not return other clinical isolates that were closely related genetically.

On July 25, 2016, following a call with the FDA and CDC, General Mills expanded its recall a second time to include products produced on select dates through February 10, 2016.

Flour has a long shelf life, and bags of flour may be kept in peoples’ homes for a long time.

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.

General Mills Flour E. coli Outbreak & Lawsuit

An E. coli O157: H7 outbreak that has shuttered three locations of the Chicken & Rice Guys, as well as its fleet of Middle Eastern food trucks, Boston health inspectors said last Tuesday. By Friday the number of ill jumped to 15 with at least 10 people hospitalized.

The department confirmed 15 cases of E. coli O157: H7 stemming from the Chicken & Rice Guys Allston location, which supplies food to the chain’s other outposts. The problems led to the suspension of its operating license.

The company’s four food trucks, which rotate locations around Greater Boston, were taken off the road Tuesday afternoon.

According to Boston Inspectional Services, the city received an anonymous complaint and opened an investigation Tuesday. Public health officials remained at the Allston site throughout the afternoon trying to determine a specific source of the outbreak.

Today Chicken & Rice Guys’ four restaurants have reopened after being linked to an outbreak of E. coli infections, but the company’s four food trucks and one pop-up eatery remain shuttered.

Omar Cabrera, a representative for the state Department of Public Health, said the state hasn’t found E. coli O157:H7 in more than 100 Chicken & Rice Guys workers tested so far. But tests were not complete for three workers as of Tuesday, said Ana Vivas, a representative for the Boston Public Health Commission.

State health officials are also awaiting test results that would confirm that all 14 people who became ill after eating at Chicken & Rice Guys have the same bacteria, Cabrera said; investigators can determine that by examining the genetic footprint of the organisms.

The cause of the infections hasn’t been determined, Cabrera and Vivas said. “It’s very difficult to say because so many parties are involved,” Vivas said, referring to food preparation and service.

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.

Chicken and Rice Guys E. coli Outbreak

The CDC reported on May 4, 2017, that although the outbreak investigation is over, illnesses may continue for some time. The recalled SoyNut Butter products have long shelf lives and may still be in people’s homes or in institutions. People who don’t know about the recalls could continue to eat the products and get sick.

Thirty-two people infected with the outbreak strains of STEC O157:H7 were reported from 12 states. Arizona 4, California 5, Florida 2, Illinois 1, Massachusetts 1, Maryland 1, Missouri 1, New Jersey 1, Oregon 11, Virginia 2, Washington 2 and Wisconsin 1. Twelve people were hospitalized. Nine people developed hemolytic uremic syndrome, a type of kidney failure. No deaths were reported. Twenty-six (81%) of the 32 ill people in this outbreak were younger than 18 years. Epidemiologic, laboratory, and traceback evidence indicated that I.M. Healthy brand SoyNut Butter was the likely source of this outbreak. Several soy nut products were recalled:

  • On March 7, 2017, The SoyNut Butter Company recalled all varieties of I.M. Healthy SoyNut Butters and all varieties of I.M. Healthy Granola products.
  • On March 10, 2017, The SoyNut Butter Company expanded its recall to include Dixie Diner’s Club brand Carb Not Beanit Butter.
  • On March 24, 2017, Pro Sports Club recalled 20/20 Lifestyle Yogurt Peanut Crunch Bars because they contain a recalled ingredient.
  • On March 28, 2017, the FDA issued a Suspension of Food Facility Registration Order to Dixie Dew of Erlanger, Ky., after an inspection revealed insanitary conditions at the firm that could affect the safety of finished products. Dixie Dew is the contract manufacturer for SoyNut Butter Company’s soy nut butter products. The close out of the outbreak investigation does not affect the suspension order.

CDC recommends that consumers do not eat, and childcare centers, schools, and other institutions do not serve, any variety or size of I.M. Healthy brand SoyNut Butter, I.M. Healthy brand granola, Dixie Diner’s Club brand Carb Not Beanit Butter, or 20/20 Lifestyle Yogurt Peanut Crunch Bars, regardless of the date of purchase or the date listed on the container. Even if some of the product was eaten or served and no one got sick, throw the rest of it away. Put it in a sealed bag in the trash so that children, pets, or other animals can’t eat it.

The FDA announced on March 28, 2017, the FDA used authorities granted under the 2011 FDA Food Safety Modernization Act to suspend the food facility registration of Dixie Dew Products, Inc. (Dixie Dew) of Erlanger, Kentucky, because products manufactured in this facility may be contaminated.

The FDA’s decision to suspend the registration of Dixie Dew Products was prompted by the E. coli O157:H7 outbreak and the findings of FDA’s March 2017 inspection of Dixie Dew, which identified insanitary conditions that could lead to contamination with E. coli O157:H7 in finished products.

No food can leave the Dixie Dew facility for sale or distribution while the food facility registration is suspended.

On March 28, 2017, the FDA issued a Suspension of Food Facility Registration Order to Dixie Dew of Erlanger, Kentucky, after an inspection revealed insanitary conditions at the firm that could affect the safety of finished products.

The FDA inspected the facility between March 3 and 15, 2017.  On March 3, 2017, Dixie Dew refused to allow FDA investigators access to the facility’s environmental sampling and production records; the FDA subsequently issued a Demand for Records under section 414 of the Federal Food, Drug, and Cosmetic Act. After receiving the Demand for Records, Dixie Dew provided FDA investigators with the necessary records. At the close of the inspection, the FDA provided Dixie Dew with a list of the investigators’ inspectional observations (Form FDA 483), noting objectionable conditions seen during the inspection. Dixie Dew responded to the report in writing with a list of actions the firm has taken to correct the conditions; however, FDA found the corrective actions were not adequate to fully address the risks that were identified, and issued the Suspension Order to prevent further illnesses from occurring.

The Suspension Order applies to the entire facility. While the order is in effect, no food product may leave the facility for sale or distribution.

Specific problems noted in the suspension order and Form 483 included (blanks reflect redacted information):

– investigators observed grossly insanitary conditions that cause your firm’s soy nut butter products to be adulterated;
– food contact surfaces, floors, walls, and ceilings in the soy nut butter processing and packaging rooms were heavily coated with soy nut butter build-up from previous production runs.
– firm does not routinely wash and sanitize smaller pipes, pipe fittings, gaskets, seals, “or the rubber _____ plug” when broken down following a production run;
– firm does not conduct a kill step for SoyNut Butter product remaining in your firm’s mixing kettle leftover from a production run;
– plant Manager stated, up to _____ may remain in the kettle overnight or weekend prior to resuming production. You and your Plant Manager stated the kettle is shut off when product remains in the kettle overnight and/or over the weekend;
– plant manager and maintenance supervisor reported your _____ machine, used for fine mixing of the SoyNut Butter and ________, routinely shuts off during processing. Your Plant Manager stated this occurs one to two times per day and, this problem has persisted for approximately 15 years despite repeated maintenance intended to correct the problem;
– firm monitors the SoyNut ______ with a ______ thermometer, but plant manager stated he has never verified the accuracy of this instrument;
– you and your plant manager report, your temperature probe and chart recorder, initially engineered to verify and record _____ of product in the large mixing kettle, is not functioning properly and has not been used for well over a year.

FDA inspectors also noted problems with Dixie Dew’s food safety testing program, noting the company’s “failure to perform microbial testing where necessary to identify possible food contamination.” Inspectors found the testing materials on hand at Dixie Dew had expired in July 2016 and October 2015.

Problems in the Dixie Dew quality control lab were described in detail by FDA inspectors.

“An apparent fly infestation in your firm’s Quality Control and Product Development Laboratory was observed on 3/13/2017. Small apparent flies and fly larvae, too numerous to count, were inside an unplugged chest freezer,” according to the 483 report.

“A sealed blue plastic bag was inside the freezer and according to your plant manager, contained an egg product that became rotten when power was disconnected. The small apparent flies were observed along the laboratory counters and flying throughout the laboratory.”

FDA Form 483 (Inspectional Observations) for Dixie Dew Products, Inc.

Suspension of Food Facility Registration Order

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.

Soy Nut Butter E. coli Outbreak

At least eight people are sick with Shiga toxin-producing E. coli after spending time at the Mesa County Fair, which ran from July 25-29 in Grand Junction.

Mesa County Public Health officials have been working with representatives from the fair and those who became sick to find the source of the illness.

Shiga toxin-producing E. coli is common in cattle, sheep and goats. It can be contracted through direct contact with these animals or contact with things in close proximity to the animals that may have been cross contaminated.

Mesa County Public Health officials have also been in close communication with child-care providers and health-care providers to determine the magnitude of the outbreak, and to prevent further spread of the illness.

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.