You wouldn’t expect an lawyer to be a leading expert in the fields of food poisoning.
But Bill Marler specializes in litigating food poisoning instances, and in two decades, he’s learned a lot from the hundreds of cases he’s tried.
He shares his secrets and lessons below, so pay attention.
Raw Oysters
You might enjoy’ em, but they’re filter feeders, so anything bad that passes through them stays in them.
It’s due to the rise in water temperatures.
The warmer the water, the more bacteria thrives. So until global warming is reversed, expect these guys to be off-limits for picky eaters.
Precut Fruit
Doesn’t seem that bad, does it?
Well, cutting fruit increases its surface area, which signifies more of it gets managed and comes in contact with bacteria or other contaminates.
What to do?
Buy your fruit whole. It’s cheaper anyway. Then cut and eat it in a few periods to minimize the likelihood of listeria.
” We’ve gotten so used to the convenience of mass-produced meat bagged salad and boxed salads and precut this and precut that. Convenience is great but sometimes I think it isn’t worth health risks .”
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