1. Foodborne Illness CSI: 1 st International Conference San Francisco, CA November 8, 2006 Cracking the Legal Code

2. Separating the Chaff from the Wheat How do you determine the strength of a foodborne illness claim?

3. There is a Worm in my Freezer! “I recently found a whole, 2-cm long worm packaged inside a Lean Cuisine frozen dinner. I have the worm in my freezer. I'm interested in discussing my rights in this matter. Could you please contact me, or refer me to a firm that may be able to give me assistance? ”

4. The Chaff Just like insurers, food industry members and defense counsel, we share the need to quickly and reliably recognize unsupportable claims - how do we do it?

5. That unfortunate fact doesn’t serve [ ] the law profession, but I assure you people like myself in hospitality training and certification are doing [our] best to put people like you out of business, first and foremost for the customers[‘] safety, secondly because for once it would be to take food out [of] a lawyer’s mouth... Sort of ironic, you shut down restaurants, I shut down lawyers... Lol Have a bad, bad day you Parasite. FDA food code instructor

6. Enter the FBI

7. Evaluation Tools For Serious Cases Health Department Investigation of the Outbreak/Incident Prior Health Department Inspections Medical Records Lab Reports Discovery The Client

8. Prior Health Department Inspections Improper Cooking Procedures Improper Refrigeration Improper Storage and Cooking Procedures Improper Sanitation

9. Improper Cooking Procedures A young girl suffered HUS after eating a hamburger from a midsized southern California fast-food chain No food on site tested positive for E. coli O157:H7 Prior health inspections revealed flaws in cooking methods Hamburger buns are toasted on the grill immediately adjacent to the cooking patties, and it is conceivable that, early in the cooking process, prior to pasteurization, meat juices and blood containing active pathogens might possibly splash onto a nearby bun.

10. Improper Refrigeration A Chinese buffet-restaurant in Ohio was the suspected source of an E. coli O157:H7 outbreak No contaminated leftover food was found A number of ill patrons were children. Jell-O was suspected as the vehicle of transmission The likely source of E. coli O157:H7 in the Jell-O was from raw meat juices dripping on the Jell-O while it was solidifying in the refrigerator.

11. Improper Storage and Cooking Procedures Banquet-goers in southeastern Washington tested positive for Salmonella Leftover food items had been discarded or tested negative Restaurant had “pooled” raw eggs in a single bucket for storage overnight, then used them as a “wash” on a specialty dessert that was not cooked thoroughly

12. Improper Sanitation Producer and distributor of high-end fresh food items were identified by various health agencies as the source of a large Shigella outbreak on the west coast Health department inspections revealed serious problems at the firm’s production facilities: – Lack of fully operational bathrooms for employees right off production line – Insects near food production sites – Evidence of rodents Major commercial purchaser of the firm’s product had refused to purchase any more products Criminal Indictments

13. Medical Records- What is Important? Laboratory testing Matching symptoms with incubation periods of specific pathogens Matching symptoms with specific characteristics of pathogens

14. Laboratory Testing – Humans and Product PFGE and PulseNet Mandatory Reporting

15. Matching Symptoms with Incubation Periods Incubation Periods Of Common Pathogens PATHOGENINCUBATION PERIOD Staphylococcus aureus 1 to 8 hours, typically 2 - 4 hours Campylobacter 2 to 7 days, typically 3 - 5 days E. coli O157:H7 1 to 10 days, typically 2 - 5 days Salmonella 6 to 72 hours, typically 18 - 36 hours Shigella 12 hours to 7 days, typically 1 - 3 days Hepatitis A15 to 50 days, typically 25 - 30 days Listeria 3 to 70 days, typically 21 days Norovirus24 to 72 hours, typically 36 hours

16. Matching Symptoms with Specific Characteristics of Pathogens E. coli O157:H7 Hepatitis A Salmonella Shigella Campylobacter Vibrio

17. The Discovery Arsenal: Interrogatories Requests for production Requests for inspection Request for admission Third-party subpoenas FOIA requests Depositions Motions to compel

18. Jack in the Box – Where it all Began

21. Odwalla – It Started in a VW Van

24. What Will a Jury Think? A Jury = 12 Consumers