Marler Clark Attorneys: Ohio E. coli Outbreak Should be a Food Safety Reminder

Share Article

Food safety advocates offer tips for keeping picnic food safe.

Bill Marler is the nation's leading attorney representing victims of E. coli outbreaks.

Bill Marler, E. coli Attorney

Picnics settings are an opportune environment for E. coli and other foodborne pathogens to spread.

The latest numbers reported by the Dayton Daily News bring the total number of people who have become ill with E. coli O157:H7 infections to 55, with 10 hospitalized after eating food served at a customer appreciation picnic July 3 at Neff’s Lawn Care in Germantown, Ohio. Health officials estimated that 200-300 people attended the picnic. We are hopeful that the E. coli outbreak is over and that those who are ill will make a speedy recovery.

Here are some things to think about for your next picnic:

Use a food thermometer to check that meats and poultry are hot enough to kill any harmful bacteria. Minimum safe internal temperatures are:

  •         Hamburgers (ground meats and sausages, including pork sausages): 160º F
  •      Steaks and other beef, veal, lamb, fish and shellfish: 145º F
  •      Poultry: 165º F
  •      Pork (except pork sausage): 145º F

After cooking meat or chicken on the grill, keep it at 140º F or warmer until serving. If reheating fully cooked items such as baked beans or hot potato salad, heat to 165º F.

If you are using a cooler, keep it out of the sun and avoid opening it too often so it stays as cool as possible inside. Keep cold foods at 41º F or colder at all times.

Don't cut vegetables or other ready-to-eat foods on the same cutting board as chicken or meat without thoroughly cleaning the knife and the cutting board first. Our recommendation for picnics, where proper washing facilities are not available, is to bring two separate cutting boards - one for meat, chicken, and fish, and the other for vegetables and other ready-to-eat foods. Don't put cooked meat or poultry on the same platter that held the raw food.

Wash your hands thoroughly before cooking, after touching raw meat, fish, or chicken, and especially after visiting the bathroom.

This advice is brought to you by Marler Clark, The Food Safety Law Firm—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 brought E. coli and HUS lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.

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 attorneys for a free case evaluation.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Visit website