Blog — E. coli

LISTEN NOW to learn how you can mitigate your risk of getting sick   Reprinted with permission from Bill Marler, Marler Clark. CDC and FDA announce more illnesses in another E. coli Outbreak tied to leafy greens. (Seattle) “With more illnesses, now with at least six with acute kidney failure, it is past time for the leafy green industry to put the health, safety and lives of consumers first,” said Marler Clark managing partner, Bill Marler. “Since the early 2000’s the industry has pushed prepackaged leafy greens on consumers without adequately addressing the root causes of many of these outbreaks...

Official Statement from Dr. Shawki Ibrahim, Ph.D. Environmental Health Sciences and Mareya Ibrahim, Food Safety Expert, in response to Recent E.coli Outbreak with Cut Romaine Lettuce On Friday, April 13th, the Center for Disease Control (CDC) confirmed the cause of a multi-state E.coli O157-H7 related to chopped Romaine lettuce, affecting 35 people in 11 states, hospitalizing 22 and causing kidney failure in 3 victims. This outbreak was the result of cases of eating the lettuce from March 22nd – March 31st, 2018, yet the cause of the outbreak was not confirmed until over 3 weeks after the first illness was...

You have twice the risk of getting sick if you eat out vs. eating at home. And man did I find that out the hard way. It was 6:30 am, and I had been throwing up every 5-10 minutes for two and a half hours. Just leave me here in a corner balled up like a fetus and let me die in peace, is all I could think. That’s how I felt two days ago when I got the worst case of food poisoning in my life from a restaurant in Los Angeles the night before my ‘big pitch’. It...

Dr. Shawki Ibrahim, Ph.D.   On a seemingly regular basis, the news shares the traumatic effects of food borne illness on human lives and the companies impacted, as recently took place with Chipotle. Perhaps a more publicized case, but the fact remains, there are regular bacteria-related recalls of produce that go under the radar that are affecting people’s health consistently, which could otherwise be avoided with proper food washing education and dispelling the myths around unproven approaches.   Statistics show that only about 50% of consumers wash their fresh produce at all, and most of them use tap water. Lately,...