Download - Food Safety Litigation 101 with Bill Marler
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Real Events Happening Daily to Real People
76 million cases of foodborne illness annually*
325,000 hospitalizations*
5,000 deaths*
Medical costs, productivity losses, costs of premature death costs $6.9 billion dollars a year
May be as high as $200 billion dollars a year
* The CDC updated this information in late 2010
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Marler Clark, LLP PS
Since 1993 Marler Clark has represented thousands of legitimate food illness victims in every State.
Only a fraction of the victims who contact our office end up being represented.
Who do we turn away? Why?
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The Chaff
Just like health departments we needto quickly and reliably recognize unsupportable claims
How Do We Do It?
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Basic Tools of the Trade
Symptoms Incubation Duration Food History Medical Attention Suspected source Others Ill
Health Department Involvement
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Matching Symptoms with Specific Characteristics of Pathogens
E. coli O157:H7 Hepatitis A Salmonella Shigella Campylobacter Vibrio
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Matching Incubation Periods
Incubation Periods Of Common Pathogens
PATHOGEN INCUBATION PERIOD
Staphylococcus aureus 1 to 8 hours, typically 2 to 4 hours.
Campylobacter 2 to 7 days, typically 3 to 5 days.
E. coli O157:H7 1 to 10 days, typically 2 to 5 days.
Salmonella 6 to 72 hours, typically 18-36 hours.
Shigella 12 hours to 7 days, typically 1-3 days.
Hepatitis A 15 to 50 days, typically 25-30 days.
Listeria 3 to 70 days, typically 21 days.
Norovirus 24 to 72 hours, typically 36 hours.
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Epidemiologic Assessment
Time
Place
Person association
Part of a recognized outbreak?
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Medical Attention
Health care provider
Emergency Room
Hospitalization
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Health Department Involvement
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FOIA/Public Records Request
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Prior Health Department Inspections
Improper Cooking Procedures
Improper Refrigeration
Improper Storage and Cooking Procedures
Improper Sanitation
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Communicable Disease Investigation
Reportable Disease Case Report Form
Enteric/viral laboratory testing results– Human
specimens– Environmental
specimens
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Molecular Testing Results
PFGE/MLVA
PulseNet
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Traceback Records
POS A
POS B
POS C
POS D
FIRM A
FIRM B
FIRM C
FIRM D
FIRM E
FIRM G
FIRM H
FIRM F
FIRM I
FIRM J
FIRM K
FIRM L
FIRM M
FIRM N
FIRM O
GROWERA
GROWERB
GROWERD
GROWERC
Firm NameFirms A,C,D,G,H,I,L,M,NGrowers A&CFirms B,E,F,J,KFirm O, Grower DGrower B
No. of outbreaksAssoc. with firm/
Total no. of outbreaks
1/41/42/43/44/4
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Improper Cooking Procedures
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 splashonto a nearby bun.
A young girl suffered HUS after eating a hamburger from a midsized southern California fast-food chain.
Her illness was not culture-confirmed. No food on site tested positive
for E. coli O157:H7. Review of health inspections revealed flaws
in cooking methods.
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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.
Health Department report noted “raw meat stored above the Jell-O in the refrigerator.”
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.
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Improper Storage and Cooking
Banquet-goers in tested positive for Salmonella.
Leftover food items had been discarded or tested negative.
Restaurant had “pooled” dozens, if not hundreds, of raw eggs in a single bucket for storage overnight, then used them as a “wash” on a specialty dessert that was not cooked thoroughly.
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Civil Litigation – A Tort – How it Really Works Strict liability
It is their fault – Period! Negligence
Did they act reasonably? Punitive damages
Did they act with conscious disregard of a known safety risk?
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Strict Liability for Food
“… a manufacturer of a food product under modern conditions impliedly warrants his goods… and that warranty is available to all who may be damaged by reason of its use in the legitimate channels of trade…”
Mazetti v. Armour & Co., 75 Wash. 622 (1913)
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Who is a Manufacturer?
A “manufacturer” is defined as a “product seller who designs, produces, makes, fabricates, constructs, or remanufactures the relevant product or component part of a product before its sale to a user or consumer….”
RCW 7.72.010(2); see also Washburn v. Beatt Equipment Co., 120 Wn.2d 246 (1992)
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The Legal Standard: Strict Liability
STRICT LIABILITY IS LIABILITY WITHOUT REGARD TO FAULT.
The focus is on the product; not the conduct They are liable if:
The product was unsafe The product caused the injury
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It’s called STRICT Liability for a Reason
The only defense is prevention Wishful thinking does not help If they manufacture a product
that causes someone to be sick they are going to pay IF they get caught
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Why Strict Liability?
Puts pressure on those (manufacturers) that most likely could correct the problem in the first place
Puts the cost of settlements and verdicts directly onto those (manufacturers) that profit from the product
Creates incentive not to let it happen again
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Bottom Line
“Resistance is Futile”
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The reason for excluding non-manufacturing retailers from strict liability is to distinguish between those who have actual control over the product and those who act as mere conduits in the chain of distribution.
Negligence Is The Legal Standard Applied To Non-Manufacturers – in some States
See Butello v. S.A. Woods-Yates Am. Mach. Co., 72 Wn. App. 397, 404 (1993).
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Punitive (or Exemplary) Damages
Punish the defendant for its conduct;
Deter others from similar conduct.
Historically, such damages were awarded to discourage intentional wrongdoing, wanton and reckless misconduct, and outrageous behavior.
What about criminal conduct?
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The Legal Arsenal
Interrogatories Requests for
production Requests for
inspection Request for
admission Third-party
subpoenas Depositions Motions to compel
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Litigation At Work – A Bit(e) of History
Jack in the Box - 1993Odwalla - 1996
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A Real Life Example – A Real Trial
Benton Franklin Health DistrictOCTOBER 1998
Call from Kennewick General Hospital infection control nurse
Call from elementary school principal
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Preliminary Interviews
Kennewick General Hospital
Kennewick Family Medicine
Interview tool– Knowledge of
community– Asked questions
from answers
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Case Finding
Established communication with area laboratories, hospitals and physicians
Notified the Washington State Department of Health Epidemiology office
Established case definition early and narrowed later
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Finley Schools
Finley School District– K-5– Middle School– High School
Rural area– Water supply– Irrigation water– Septic system– Buses
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Epidemiologic Investigation
Classroom schedules Bus schedules Lunch schedules Recess schedules Case-Control Study Cohort Study of Staff Cohort Study of Meals
Purchased
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Environmental Investigation
Playground Equipment
– Puddles
– Topography
– Animals
Water system
Sewage system
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Hand Rails
Dirty Can Opener
Army Worms
Stray dogs
Environmental Investigation
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Environmental Investigation
Kitchen inspection
Food prep review
Food sample collection
Product trace back
Central store
USDA
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Results
9801447
9801446
9801443
9801462
9801480
9801482
9801513
9801455
9801481
8 confirmed casesof E. coli O157:H7
3 probable cases
1 secondary case
8 PFGE matches
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Results
Ill students in grades K-5
All but one ill child at a taco meal
No other common exposures detected
No ill staff members
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Results
Food handling errors were noted in the kitchen
There was evidence of undercooked taco meat
No pathogen found in food samples
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Conclusions
Point source outbreak related to exposure at Finley Elementary School
A source of infection could not be determined
The most probable cause was consuming the ground beef taco
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The Lawsuit
Eleven minor plaintiffs: 10 primary cases, 1 secondary case
Parents also party to the lawsuit, individually and as guardians ad litem
Two defendants: Finley School District and Northern States Beef
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The Basic Allegations
Students at Finley Elementary School were infected with E. coli O157:H7 as a result of eating contaminated taco meat
The E. coli O157:H7 was present in the taco meat because it was undercooked
The resulting outbreak seriously injured the plaintiffs, almost killing one of them
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At Trial: The Plaintiff’s Case
The State and the BFHD conducted a fair and thorough investigation
Final report issued by the WDOH concluded the taco meat was the most likely cause of the outbreak
The conclusion reached as a result of the investigation was the correct one
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More of The Plaintiff’s Case
There were serious deficiencies in the District’s foodservice operation
There were reasons to doubt the District’s explanation of how the taco meat was prepared
The law only requires a 51% probability to prove the outbreak’s cause-in-fact
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The School District’s Defense
The taco meat was safe to eat because:– No E. coli in it– We love children– We are always
careful to cook it a lot
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The Taco Meal Recipe Card
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More of the School District’s Defense
• We’ve never poisoned anyone before
• The health departments botched investigation
• Something else caused the outbreak
• Someone sold us contaminated meat
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What Will a Jury Think?
A Jury = 12 Consumers
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What Did This Jury Think?
The investigation was fair and thorough
More probably than not, undercooked taco meat caused the children to become ill
The School District was ultimately responsible for ensuring the safety of the food it sold to its students
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In The End
After a six week trial, plaintiffs were awarded $4,750,000
The District appealed the verdict on grounds that it was a product seller and one child did not eat Taco
We won on appeal and then in 2003 the WA State Supreme Court dismissed the District’s case
Final award - $6,068,612.85
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Salmonella Pot Pies
272 isolates of Salmonella I 4,[5],12:i:- with an indistinguishable genetic fingerprint were collected from ill persons in 35 states. Three of these patients’ pot pies yielded Salmonella I4,[5],12:i:- isolates with a genetic fingerprint indistinguishable from the outbreak pattern.
Lesson - clear pattern of customer confusion over ready to eat and ready to cook – especially in microwaves.
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Salmonella Veggie Booty?
69 reported cases of Salmonella Wandsworth in 23 states and 14 cases of Salmonella Typhimurium in six states who became ill after consuming Veggie Booty, a puffed vegetable snack food with a raw, dried vegetable coating. A total of 61 bags were tested in twelve states. Salmonella sp. was isolated from thirteen bags of Veggie Booty.
Lesson – know your suppliers.
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Salmonella Chili’s
305 persons confirmed ill 9 hospitalized, and 179 sought
medical care Restaurant closed for 11 days 28 employees tested positive
for salmonella Depressed sales in region
due to bad publicity 8 months after outbreak, store closed for good
“The investigation revealed environmental factors such as loss of hot water, loss of all water, the large number of ill employees at the facility, a general lack of hand washing and dish-machine sanitizer failure …contributed to/exacerbated the spread….
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Salmonella Tomatoes, or was it Peppers?
A final count of 1,442 ill in 43 states, D.C., and Canada, and those are the confirmed illnesses. Using CDC math - which estimates that for every documented case of salmonella in the US, another 38.5 go unreported - the total number sickened was probably closer to 50,000.
Lesson – FDA and CDC are woefully underfunded and understaffed.
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Botulism in a Can
As of August 24, 2007, eight cases of botulism had been reported to CDC from Indiana (2 cases), Texas (3 cases), and Ohio (3 cases). All eight persons were reported to have consumed hot dog chili sauce made by Castleberry's Food Company.
Castleberry’s manufacturing facility closed after decades in operation.
Lesson – Invest in equipment and people.
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E. coli and Hamburger – Together Again
In 2007 and 2008 - 26 recalls; ground beef companies recalled more than 44 million pounds of E. coli O157:H7-contaminated meat.
In 2006 – 186,000 pound recalled.
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Leafy Greens
25 E. coli outbreaks since 1995 with at least 1,000 reported illnesses and 7 deaths
Fresh or fresh-cut lettuce or spinach implicated as outbreak vehicle - 8 outbreaks traced back to produce from Salinas, CA
In 2006 alone, Dole Spinach, Taco Bell and Taco Johns - between 400 - 750 ill
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Imports - Hepatitis A
Chi-Chi’s restaurant in Pennsylvania – 660 people sickened, 4 deaths, 100 hospitalized, liver transplant
Bankruptcy Settlements - $50,000,000 Green Onions imported
and grow “in conditions of squalor”
Important --- don’t be too focused on imports
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Peanut Butter and Salmonella - Again
Over 750 persons infected with the outbreak strains of Salmonella Typhimurium have been reported from 48 states
Over 150 people hospitalized Nine Deaths Over 3000 products recalled Bankruptcy Criminal Prosecution Declaratory Judgment Lesson - ?
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QUESTIONS?
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To Learn More…
Bill MarlerMarler Clark, The Food Safety Law Firm
1301 2nd AvenueSuite 2800Seattle, WA 98101
1 866-770-2032