Author: McKenna Madison Coveny
Listeria Wrongful Death Lawsuits Wrongful death litigation arising from foodborne illness is one of the most emotionally charged and legally complex areas of product liability law. Among the pathogens that can trigger such lawsuits, Listeria monocytogenes stands out. Unlike Salmonella or E. coli O157:H7, Listeria is particularly lethal to vulnerable populations—pregnant women, newborns, the elderly, and the immunocompromised. When an outbreak leads to the death of a loved one, families are often devastated not only by the loss itself, but also by the sudden realization that the tragedy was preventable. The civil justice system provides recourse through wrongful death lawsuits.…
On October 10, 2025, Raw Bistro Pet Fare in Cannon Falls, Minnesota, announced a voluntary recall of certain frozen beef dog-food products because of the potential presence of Salmonellosis-causing Salmonella bacteria. The recall affects two identified products: According to the FDA notice, the affected product was distributed between September 1 and September 17, 2025, via both direct-to-consumer sales and select distributors in California, Colorado, Illinois, and Minnesota. Why the Recall Matters While these are pet food products, Salmonella contamination affects both animals and humans: pets may develop symptoms such as diarrhea (sometimes bloody), vomiting, lethargy, fever or reduced appetite. Infected…
A startling case in western Connecticut has revived public attention to deliberate food and drink contamination. On September 30, 2025, authorities say Kristen Hogan (33) poured ethylene glycol — a toxic ingredient in antifreeze — into a bottle of wine consumed by the father of her child. She has also admitted to putting the same substance in iced tea on a separate occasion. The Legal and Health Stakes Hogan faces charges of attempted murder and interference with law enforcement after lab testing confirmed the presence of ethylene glycol in the wine. Ethylene glycol poisoning can quickly cause nausea, vomiting, abdominal…
Large food courts — in malls, airports, and other mixed-use centers — are often taken for granted as safe and regulated. But recent scrutiny of inspection practices reveals that shared kitchens, dense vendor clusters, and rapid turnover create unique food-poisoning risk factors. Municipalities are increasingly worrying about how inspection regimes cover food-court vendors, and the implications for public health. Shared Kitchen Facilities & Oversight Gaps Unlike independent restaurants, many food-court vendors rely on centralized kitchens, shared prep areas, or limited-size vendor stalls constrained by cost. When inspectors perform food-safety oversight, they may only sample a few units or rely on…
Most shoppers glance at an expiration date and assume it’s a strict deadline for safety. But “use by,” “sell by,” and “best by” dates can mean very different things — and misunderstanding them contributes to both unnecessary food waste and real food-poisoning risks. Understanding the difference can help protect your health while saving you money. When “Expired” Doesn’t Mean Unsafe Contrary to common belief, many food products remain safe for days or even weeks beyond their labeled date. The U.S. Department of Agriculture (USDA) explains that most printed dates are about quality, not safety. “Best by” means the product may…
October 2025 — Sprouts Farmers Market has issued a voluntary recall of certain fresh, ready-to-eat pasta products after routine testing identified the possible presence of Listeria monocytogenes, a dangerous bacterium that can cause severe and sometimes fatal infections. The recall affects several varieties of Sprouts-brand fresh ravioli and tortellini sold in refrigerated sections across the United States. According to the company, the products were distributed between August 30 and September 30, 2025, and include SKUs such as Five Cheese Ravioli, Spinach & Ricotta Ravioli, and Butternut Squash Ravioli packaged in 9-ounce containers. Customers are urged to check lot codes printed…
When news breaks of a foodborne illness outbreak, the consequences unfold rapidly. Public health officials rush to trace pathogens, companies scramble to issue recalls, and families struggle to make sense of sudden illness. Behind the headlines, lawsuits inevitably follow—complex, high-stakes battles where science and law collide. For more than three decades, one name has consistently surfaced in these moments: Ron Simon. Based in Texas, Simon has built a reputation as the nation’s leading food poisoning lawyer. His firm, Ron Simon & Associates, has represented victims in virtually every major outbreak of the last 30 years, securing more than a billion…
For three decades, Ron Simon has been the lawyer that corporations least want to see on the other side of the courtroom when facing food poisoning lawsuits. Based in Texas, but representing victims nation-wide, Simon has built a reputation as one of the most respected attorneys in the nation for cases involving E. coli, Salmonella, Listeria, and other foodborne pathogens. His firm, Ron Simon & Associates, has recovered over a billion dollars for victims of foodborne illness while influencing the very way the food industry manages safety and accountability. Known for his sharp legal strategy, command of science, and relentless…
There’s something undeniably tempting about a buffet. Endless trays of food, the freedom to build your plate exactly how you want, and the feeling that you’re getting the best bang for your buck. But behind the sneeze guards and serving spoons lurks a less appetizing truth: buffets can be breeding grounds for bacteria and foodborne illness. Temperature TroubleOne of the biggest risks at buffets is improper temperature control. Hot foods need to stay above 140°F, and cold foods should be below 40°F. Anything in the middle—the dreaded “danger zone”—is essentially a spa day for Salmonella, Listeria, and E. coli. Unfortunately,…
Every winter, headlines warn of outbreaks of norovirus—the highly contagious illness often called the “stomach flu.” Unlike influenza, norovirus is not a respiratory disease; it is a gastrointestinal virus that causes vomiting, diarrhea, stomach cramps, and fatigue. It is notorious for spreading quickly in schools, cruise ships, nursing homes, and other crowded environments. Why Norovirus Spreads So EasilyNorovirus is one of the most contagious pathogens known. A person can become infected with as few as 18 viral particles—an amount so small it is invisible to the eye. The virus spreads through contaminated food and water, by touching surfaces and then…