Multiple Foodborne Illness Outbreaks Hit the United States
Food producers have a duty to ensure that the food products they provide to the public are free of contamination and safe for human consumption. Recently, the U.S. Food and Drug Administration has adopted a new set of rules and regulations designed to improve safety controls and prevent harmful and even deadly foodborne illness outbreaks from making people sick.
When a producer or company fails to safely prepare or process food products, and a consumer becomes sick as a result, the producer may be strictly liable for the consumer’s damages. The most difficult aspect of a food contamination case is proving causation. Most of us eat a wide variety of foods and products throughout the day, or even week, and many people fail to remember exactly what they consumed, or where and when they consumed it.
When an outbreak occurs, state public health officials and the national Centers for Disease Control (CDC) typically get involved to help trace the particular strain that caused the illness back to a specific source, like a restaurant, factory, or farm. In many cases, the reports and evidence created during these investigations can be used to show causation in a lawsuit.