Food Lawyer's Extreme Diet: A Cautionary Tale

Food safety attorney Bill Marler's career investigating foodborne illnesses has led him to adopt highly cautious eating habits. He deliberately avoids many foods commonly consumed, such as leafy greens, precut produce, and deli meats, due to his extensive experience with severe outbreaks. Marler's concerns are rooted in the reality that millions in the U.S. suffer foodborne illnesses annually, with thousands requiring hospitalization or succumbing to their infections.

Historically, E. coli outbreaks were often linked to ground beef, but Marler notes a significant shift. Pathogens like E. coli, Salmonella, and Listeria are now frequently associated with salad products, ready-to-eat meats, and even ingredients like onions. This changing landscape means that even seemingly safe food choices can carry hidden risks, prompting his personal assessment of food safety.

While federal guidelines focus on cooking temperatures and washing produce, experts like Marler and Professor Martin Wiedmann of Cornell University suggest varying personal risk-assessment strategies. Wiedmann balances 'joy versus risk,' often opting for well-cooked items and avoiding buffets, illustrating that individual approaches to food safety are diverse yet informed by potential dangers.