Author: Tony Coveny, Ph.D

Tony Coveny, has been practicing infectious disease litigation exclusively for more than a decade, settling cases against major agro-industrial companies, international suppliers, and domestic distributors and manufacturers. Tony Coveny, alongside Ron Simon, has tried cases against restaurants, distributors, national manufacturers, and foreign corporations to recover damages against their clients. From the main office in Houston, which he manages, he speaks to potential and current clients on a daily basis.

New Claim Center for Cantaloupe Outbreak Salmonella Victims Launched National Cantaloupe Salmonella Lawyer Ron Simon has launched a new Claim Center for Cantaloupe Outbreak Salmonella Victims to allow the many victims and potential victims an easy path to starting their claim for medical costs, lost wages, and pain and suffering. Simon notes this outbreak is large my nearly any measure, even against the backdrop that there are about 48 million food poisoning victims in the U.S. annually, and nearly 800 distinct outbreaks in some years. The Cantaloupe Salmonella Outbreak has now surpassed 100 confirmed victims (with the actual number thought…

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WanaBana Lawsuit Filed: Dangers of Lead Poisoning Explained Lead toxicity affects the human body in devastating and permanent ways. In fact, lead toxicity impacts nearly every function of the human body, making it especially dangerous. Unfortunately lead is both a unique and useful element, making it a common ingredient both now and historically.  For example, it is well known that lead is  soft, malleable, has poor conductibility, and is resistance to corrosion. In the U.S., however, strict laws on the use of lead in household items have been promulgated and its use is now highly regulated. One of the limits…

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Yesterday the Gomez Trial Attorneys filed a law suit in San Diego County against the owner and operator of Miguel’s Cocina. Miguel’s Cocina is currently shuttered in the wake of a very serious outbreak of Shiga-toxin-producing e. coli, otherwise know as STEC. The outbreak has impacted more than a dozen families who ate there between October 6th and October 18th, a 12 day period of exposure that, according to the national e. coli lawyer Ron Simon, “is an exceptionally long time for a single restaurant to be serving adulterated food. Usually food that is contaminated is linked to a single…

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Unbelievably, there is another ONION outbreak – following the Salmonella Newport outbreak linked to Thomson Onion and the Salmonella Oranienburg outbreak linked to Mexican Onions imported by ProSource and Keeler Farms. This time it is Salmonella Thompson (not to be confused with the supplier of adulterated onions in the Salmonella Newport outbreak) identified in Gills Onions. Gills onions are prepackaged, diced onions that were sold in plastic containers and contain, for the recall, sue by dates in August of 2023. The hope is that the tainted product is already off the shelves and no NEW injuries will be reported. The…

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At least 100 students have become ill as an E. coli outbreak hits the University of Arkansas campus at Fayetteville. According to the Arkansas Department of Health, in just 10 days dozens have become sick with four requiring hospitalization. The victims all share the same genetic markers, so authorities are certain the outbreak comes from a common source – possibly leafy greens served in the cafeteria. While the university has interviewed 3 thousand students and faculty to find the common cause, the source of the E. coli outbreak remains elusive. At least one student has developed hemolytic uremic syndrome, a…

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The tragic deaths of two individuals, illness in more than 50, and hospitalization of at least three, has turned the small town of Bozeman upside-down.  According to Dave’s Sushi food poisoning lawyer Ron Simon, who represents multiple victims, including the family of William Lewis, who died shortly after eating at Dave’s Sushi: “Bozeman is a relatively small metropolitan city with about 50,000 people, which means nearly every one in town knew Dave’s Sushi.  Nearly everyone who likes sushi had eaten at Dave’s at one time or another.  When the outbreak hit, it took everyone by surprise.  And now, the Montana Department…

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Patrons of Dave’s Sushi, who ate at the establishment between March 31 and April 17th, may have been exposed to a deadly pathogen – as yet unidentified – but possibly in the Morel Mushrooms it served. The restaurant has released a statement: “Upon being contacted by guests on Mon, April 17 about a potential issue, we stopped serving the morel mushrooms which were a specialty food item not on our regular menu and contacted the Gallatin City-County Health Department.” While not certain, the mushrooms were served only at Dave’s in Montana – the Department of Public Health and Human Services…

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Most people are pretty familiar with the term “Salmonella” and what it means. Or at least they think they are. What most people know is that Salmonella is a foodborne illness that can be contracted by consuming contaminated foods such as unpasteurized dairy, raw meats, vegetables, and fruits. But that said, here is some additional information that might help consumers know the extent to which it is present in our society. According to the CDC, Salmonella causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Although it is quite common, most people aren’t…

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What do patrons need to establish to bring a claim or lawsuit following a Norovirus (viral Food Poisoning) outbreak linked to a Restaurant? According to one of the nation’s preeminent food poisoning attorneys, Ron Simon, “that depends.” According to the CDC, Norovirus is the most common source of food poisoning in the United States. Norovirus, as the name indicates, is a virus. And it is highly contagious! Norovirus can survive for hours on cold surfaces, making it resilient, before being touched by a person and, in the case of a restaurant, spread around the kitchen. It must, however, be ingested…

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3 Ways to Stay Healthy over the Holidays – Tips to Celebrate Safely             Ever heard the saying, “Santa Claus and germs are everywhere”? Though there are may be differing opinions on the former part of this statement, this fact about germs is undeniably true. And when working in the kitchen, this reality becomes even more important. That is why in order to remain safe and healthy throughout the holidays, several precautions must be taken to prevent contracting (or spreading) foodborne illness Hand Washing: Simple but Vital The most simple concept, and yet the one that many folk “never…

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