Sickened by Food Poisoning? We Can Help.

If you are one of the 53,000 people sickened each year by food poisoning you already know how seriously ill you can become after eating tainted food. Foodborne 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 foodborne illness, you need a lawyer who understands food poisoning cases. That's why you want Edgar Snyder & Associates on your side.

Our law firm has experience representing the victims of national and local outbreaks of tainted food. In the past we've been able to help the Salmonella victims of the Ohio deli Corkey & Lenny's and those in Pennsylvania and surrounding states who contracted Salmonella from tainted tomatoes at Sheetz convenience stores. We also represented numerous victims who acquired hepatitis A after dining at Chi Chi's restaurants in Pennsylvania. Whatever the foodborne illness, we'll help you fight to get the compensation you deserve.

Types of Food Poisoning

Food Poisoning Tips

Most foodborne 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 regfrigerator. 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.

Food Poisoning News

• E. coli Cases from Beef Served at Hoss’s
• Salmonella-Tainted Peanut Butter Update
• FDA Struggles to Monitor Imported Food

Get Answers to Your Questions:

• Do you have a case? Find out the criteria we use to determine if you have a legal claim.
• Do you need a lawyer? See how hiring a lawyer gets you a better outcome.
• How much will it cost? You pay nothing unless we win money for you.

Victim of a Food Poisoning? Contact Us Now For a Free Evaluation of Your Legal Case.

Call us toll-free at 1-866-943-3427 or get online legal help, and we'll give you a free evaluation of your case.