According to the national Salmonella lawyer, Ron Simon, the latest outbreak of salmonella bacteria, at a Mexican Taqueria in Chicago, was bound to end up in the courts. “The injuries in this outbreak are not only numerous, but also serious in nature,” says Simon, adding “the victims range in age from young to elderly, but several have required extensive hospital stays and could have life-long problems.” According to the Chicago Department of Health, or CDH, the Carniceria Guanajuato, located at 3140 N. California Ave., has a recent history that is concerning. It was inspected on September the 8th, of this year, and inspectors identified problems, such as raw beef and eggs (potentially containing dangerous pathogens) being stored above sliced lettuce in a cooler. Raw and potentially dangerous foods are always supposed to be stored on separate shelves or at least above raw, ready to eat foods. Raw and ready to eat foods are not going to be subjected to heat treatments (baking, boiling or frying) that operates as a kill step.
CDH has notified area physicians to be on the look out for potential victims, as salmonella can last ten days to two weeks in the healthiest of people (and much longer in people with a compromised immune system). It often presents with abdominal pain, sometimes vomiting, and nearly always diarrhea. “It is the diarrhea, says Salmonella lawyer Simon, that is the most dangerous. Dehydration can set in quickly leading to all sorts of kidney and heart problems.” In this outbreak, at least one victim has been on dialysis for a considerable amount of time already.
Carnicerias Guanajuato has shut down, temporarily.
