Food poisoning attorney won’t eat certain food

Having won several foodborne-illness cases worth over $600 million, Marler is convinced that these foods are not worth the associated risks, as cited in a Health Insider article.

To protect yourself, it’s obviously important to follow basic food prep guidelines like cooking your meats thoroughly and washing veggies. Marler says he’ll eat sushi because it’s generally handled very carefully and is rarely linked to food poisoning. There is also a reason why pasteurization was adopted by companies as a method to ensure its products are safe and going unpasteurized just raises the risk for contracting E.Coli. Marler cautions that everyone should make sure that their burgers are thoroughly cooked because ground meat has the highest risk of bacterial contamination.

Marler said that unpasteurized “raw” milk and packaged juices can be contaminated with bacteria, viruses and parasites.

Raw Oysters – He believes that global warning is to blame for the warmer waters which means microbial growth in oysters.

Don’t buy packaged juices or drink unpasteurized milk.

Foodborne illness caused by raw shellfish have been making a strong comeback lately.

Since the mid-1990s, approximately 30 food poisoning outbreaks have pointed to raw or undercooked sprouts as the root cause.

Marler is also the attorney filing suits against Chipotle over the recent outbreaks of E. coli and norovirus at a number of the causal Mexican grill chain’s restaurants. Bill Marler, a prominent food-safety lawyer in the USA, has studied some of the worst-case scenarios while representing victims of major outbreaks throughout his career. In 2014, 19 people were rushed to the hospital after eating bean sprouts tainted with salmonella.

“A lot of these foods are common culprits for food poisoning outbreaks in this country, and things that we should not necessarily avoid altogether, but be careful when we are eating them”. “Those are products that I just don’t eat at all”. Ground meat products are problematic because bacteria on the surface can be ground down into it. With steaks, knives and forks used to pierce the meat for tenderizing can transfer bugs and bacteria deep into the meat, Marler says. Oysters, especially, are filter feeders and pick up the bacteria that we later consume.

“I think the risk of egg contamination is much lower today than it was 20 years ago for salmonella, but I still eat my eggs well-cooked”, Marler said.

Marler is traumatized from the salmonella epidemic from the 1980s and early ’90s.

Raw oysters, although delicious, can be harbourers of foodborne illnesses.