
Josh Swiger, a defense lawyer I know and like, has a new piece in Food Safety Magazine today, November 3, 2026, under the title “The Best Defense Against Foodborne Illness Litigation Begins Before an Outbreak.” Josh has spent 25 years defending food companies in national outbreaks. I have spent more than 30 years suing them. On this we agree: by the time a company is served, most of its defense has already been written, in its food safety plan, in the records that show whether anyone followed it, and in the decisions made before the first person got sick. I have one thing to add, and it is the same thing I have been saying since 2002. The only complete defense to a food poisoning lawsuit is food that does not poison anyone. Put me out of business, please.
Josh has worked the defense side for 25 years, and his advice is sound.
Josh is a partner at Weinberg Wheeler Hudgins Gunn & Dial in Atlanta and a past chair of DRI’s Food Law Special Litigation Group. We have spent our careers on opposite sides of the same kind of case, which is probably why his piece reads to me like a very good description of how I win them.
He explains why these cases are hard to defend. Most states hold sellers of adulterated food strictly liable, so a company can be careful and still lose. Once FDA, USDA or CDC ties a product to an outbreak, a jury is hard to move off that conclusion, and the defense usually needs an alternative explanation for the illness that it cannot produce. Jurors take food poisoning personally, because anyone can get it no matter how careful they are. Verdicts are rising, and settlements with them. His example is the one I spent this summer on, the Cyclosporaoutbreak in iceberg lettuce from Taylor Farms de Mexico, which ended with 12,883 sick in 21 states, 570 hospitalized and two dead when CDC closed it on September 11.
His prescription is the right one. Have a robust written plan. Make sure it describes what the company actually does. Hire or consult a qualified food safety professional. Follow the plan and keep the records that prove it. Carry enough insurance. Preserve evidence. Get counsel who know this area before you need them. Do not assume your product is low-risk, because the list of foods that have never caused an outbreak gets shorter every year. His shortest line is his best: “Say what you do, do what you say.”
The plan is rarely the problem. The gap between the plan and the records is where my cases live.
I have read a lot of food safety plans, most of them in depositions. The plan is almost never the problem. Companies write good plans. The problem is in the records: the sanitation log that was filled in from memory, the environmental swab that came back positive and generated no corrective action, the supplier audit that was scheduled and never done, the water test nobody can find. Josh warns that every deviation from the written plan hands opposing counsel a ready-made argument. He is describing my opening statement.
Strict liability means the only complete defense is a product that never made anyone sick.
The part of Josh’s piece worth stopping on is strict liability. In most states, if the food was adulterated and it caused the injury, the seller pays whether or not it was careless. Care is not a defense. Insurance is not a defense; it is a way to pay. The only complete defense is a product that did not make anyone sick, which means the real question is not how to win the lawsuit but how to never generate one.
That is where I would add a line to Josh’s advice. Say what you do and do what you say, and then test to prove it. Test incoming ingredients. Test the plant. Test finished product where the science supports it. Hold product until the results are back, act on every positive, verify suppliers instead of trusting their paperwork, and keep the records. A file that shows contamination found and product destroyed is the best thing a company can hand its lawyer. A file that shows nobody looked is the best thing a company can hand me.
The beef industry took my advice in 2002, and the hamburger cases stopped.
I know this works because one industry did it. In January 1993, hundreds of people were sickened in the Jack in the Box outbreak and four children died. From that outbreak until the ConAgra recall of 18.6 million pounds of ground beef in the summer of 2002, at least 95 percent of my firm’s revenue came from E. coli O157:H7 cases tied to hamburger. On August 4, 2002, I wrote an op-ed for the Denver Post, “Four Steps to Safer Food,”asking for product sampling, mandatory recall authority, lot records and one food safety agency, and asking USDA and the beef industry to put me out of business.
They largely did. FSIS had declared E. coli O157:H7 an adulterant in raw ground beef after Jack in the Box. After ConAgra, the agency made every ground beef plant reassess its controls, and the industry put real money into carcass interventions and test-and-hold. The hamburger cases went from 95 percent of my practice to nearly zero. I have called that the best thing to happen in food safety in my lifetime. It did not happen because the beef industry found a better defense. It happened because there was nothing left to defend.
I said the same thing to the Salinas lettuce and spinach growers in person in February 2007, five months after the Dole spinach outbreak killed five people whose families I represented. Last month, after the largest Cyclospora outbreak in American history, I asked the lettuce industry again. The offer is still open.
Josh’s checklist is my first request for production.
Here is what I want Josh’s clients to take from his piece. Everything on his list, the written plan, the records that show employees followed it, the qualified food safety professional, the supplier verification, the preserved evidence, is also the first thing I ask for in discovery. When those documents exist and say what they should, a case is harder for me to bring and quicker to settle on fair terms. When they do not exist, the case writes itself. A company that does what Josh describes, and tests to prove it, will rarely need Josh at all. I suspect he would be fine with that.
One more thing that is not in his article or in any food safety plan. Go meet someone who got sick from a product like yours. I have been asking executives and regulators to do that for thirty years. It changes how you read your own records.
Josh, nice piece. Send it to every client you have. Then tell them that the cheapest and surest way to never see either of us is to make food that does not make people sick. Put us both out of business, please.













