Food Poisoning | Edward M. Bernstein & Associates

Food Poisoning, also known as Foodborne Illness, can be caused by bacteria, parasites, viruses or chemicals present in food that is consumed. The contamination of food can result from unsanitary conditions, improper handling, improper food preparation, or improper storage.

Symptoms of Food Poisoning include nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache and fatigue. These symptoms are usually experienced within 48 hours of consuming the contaminated food. Foodborne Illness can cause serious health problems and even death, especially for those with weaker immune systems, pregnant women, the young, and the elderly.

Some of the most common causes of Food Poisoning are botulism, salmonella, E. coli, campylobacter, parasites, hepatitis A, trichinosis, and norovirus. Restaurants, grocery stores, meat packing plants, and food processors may be held liable for injuries and deaths that result from Food Poisoning.

If you are one of the thousands of people sickened each year by food poisoning you already know how seriously ill you can become after eating tainted food. Food borne illness and food poisoning can make you sick for days, put you in the hospital, and sometimes, it is even fatal.

Our Lawyers Have Experience Handling Food Poisoning Cases

If you, or someone you care about, are the victim of a food borne illness, you need a Las Vegas food poisoning lawyer who understands food poisoning cases. That’s why you want Edward M Bernstein and Associates on your side.

Our law firm has experience representing the victims of national and local outbreaks of tainted food. Whatever the food borne illness, we’ll help you fight to get the compensation you deserve. Serious illness demands serious action.

If you become sick as a result of food poisoning you should:

See a doctor.
Save what is left of the food so that it can be analyzed.
Report the incident to your local Department of Health.
Save all written evidence of purchase such as receipts and checks.
Obtain names and phone numbers of all witnesses.
Notify the food seller of the purchase and the illness and make a note of the name and position of person notified.
Contact a lawyer at Edward M Bernstein and Associates to represent you if you have medical bills or other bills associated with your injury.

Types of Food Poisoning

Botulism
Campylobacter jejuni
E. coli
Hepatitis A
Listeria monocytogenes
Salmonella
Food Poisoning Tips

Most food borne illness happens due to a series of errors leading to contamination.

Here are a few tips that may prevent sickness, or help identify the cause of food poisoning:

When you are grocery shopping, look for food with an expiration date as far in the future as possible.
Do not buy fruits such as cantaloupe, peaches, plums, and nectarines if you cannot smell them. They were probably picked too early and may never ripen.
Wash hands in hot, soapy water before and after preparing food and using the restroom.
Don’t cross-contaminate food products. Use separate cutting boards and knives for different foods-this is especially true for meats, poultry and seafood.
Wash utensils and cutting boards thoroughly after raw food items come in contact with them. Never re-use a plate or utensil before washing it.
If a food item does not have an expiration date or does not visibly spoil, label it with masking tape and the date by which you want to use it.
Most of the time, dangerous food, such as spinach contaminated with E. coli, looks, smells, and tastes fine. This is why it is important to make sure that food is thoroughly cooked and prepared.
If mold on a food item is black, throw it out.

Our Lawyers Have Experience Handling Food Poisoning Cases

If you become sick as a result of food poisoning you should:

See a doctor.
Save what is left of the food so that it can be analyzed.
Report the incident to your local Department of Health.
Save all written evidence of purchase such as receipts and checks.
Obtain names and phone numbers of all witnesses.
Notify the food seller of the purchase and the illness and make a note of the name and position of person notified.
Contact a lawyer at Edward M Bernstein and Associates to represent you if you have medical bills or other bills associated with your injury.

Types of Food Poisoning

-Botulism
-Campylobacter jejuni
-E. coli
-Hepatitis A
-Listeria monocytogenes
-Salmonella
-Food Poisoning Tips

Most food borne illness happens due to a series of errors leading to contamination.

Here are a few tips that may prevent sickness, or help identify the cause of food poisoning:

When you are grocery shopping, look for food with an expiration date as far in the future as possible.
Do not buy fruits such as cantaloupe, peaches, plums, and nectarines if you cannot smell them. They were probably picked too early and may never ripen.
Wash hands in hot, soapy water before and after preparing food and using the restroom.
Don’t cross-contaminate food products. Use separate cutting boards and knives for different foods-this is especially true for meats, poultry and seafood.
Wash utensils and cutting boards thoroughly after raw food items come in contact with them. Never re-use a plate or utensil before washing it.
If a food item does not have an expiration date or does not visibly spoil, label it with masking tape and the date by which you want to use it.
Most of the time, dangerous food, such as spinach contaminated with E. coli, looks, smells, and tastes fine. This is why it is important to make sure that food is thoroughly cooked and prepared.
If mold on a food item is black, throw it out.
Experts suggest that if mold is blue, green, or white, cut the mold out down to about an inch away from the affected area and throw it away as soon as possible. If the item is kept in a container with other food, clean or switch the container to prevent mold from spreading.
If you get sick, try to preserve the evidence, if possible.

Frozen Food Storage Guidelines

Keep your freezer at or below 0 degrees Fahrenheit. Check the temperature at least once per week.
Ground meat should be used within three months.
Pork should be used within six months.
Bacon should be used within two months.
If whole, frozen poultry should be used within four months, cut up pieces within six months.
Beef, lamb, and veal should be used within eight months.
Flour can be used for up to six months.
Butter should be used within six months.
Nuts should be used within two months.
Fruits and vegetables should be used within six months.
Home-cooked foods will last up to one month.
In the event of a power outage, a full freezer will keep an adequate temperature for 48 hours if the door remains closed.
Though food will be safe indefinitely at 0 degrees Fahrenheit, quality will decrease the longer food is in storage. This can affect tenderness, flavor, aroma, juiciness, and color.

Refrigerated Food Storage Guidelines

Keep your refrigerator at or below 40 degrees Fahrenheit. Check the temperature regularly at least once a week.
Salsa and tomato sauce should be used within one week.
Storage times for cheese vary, but most should be wrapped in wax paper and then placed in a plastic bag with the top folded over.
Vegetables and fruit should be kept in a crisper with a paper towel liner to absorb condensation.
Chicken and egg salad should be used within one day.
Cooked meat and poultry should be used within three days.
Soups and casseroles should be used within one week or frozen.
Butter should be used within two months.
Foods that need to be kept the coldest should be in the back of the refrigerator. This includes raw meat, seafood, and milk.
Fish and shellfish should be used within one day.
Meat and poultry should be used within two days or put in the freezer.
Use ready-to-eat foods, like lunchmeat, as soon as possible. The longer they’re stored in the refrigerator, the greater the chance that Listeria can grow.
Eggs, if correctly refrigerated, can be used up to five weeks past their expiration date.
In the event of a power outage, your refrigerator will keep food cold for about four hours if it the door remains closed.