Taco Bell Food Poisoning
Taco Bell, one of the largest and most popular fast-food chains in the United States, offers customers a quick and affordable alternative to the typical burger and fries. However, depending on the food safety practices in Taco Bell’s supply chain and thousands of restaurants, this convenience can come with the risk of food poisoning.
Food poisoning includes a variety of illnesses that can arise from eating contaminated food and beverages. They range from mild to life-threatening. Common symptoms include nausea, vomiting, diarrhea, abdominal pain, fever, headaches, and fatigue.
There have been numerous reports of people getting sick after eating at Taco Bell, and the company has faced its fair share of food safety scandals. If you developed food poisoning after eating at one of its locations, you may be eligible for compensation through a Taco Bell food poisoning lawsuit. Keep Food Safe can connect you with a skilled foodborne illness lawyer to discuss your legal rights and options.
Common Causes of Food Poisoning at Taco Bell
Common causes of food poisoning include bacteria, viruses, and certain chemical toxins. Taco Bell food poisoning cases normally involve bacterial contamination.
Taco Bell and other restaurants must adhere to strict food safety protocols to prevent dangerous bacteria from contaminating food and causing illness. Customers can get sick when Taco Bell employees fail to follow these protocols. Examples of poor safety practices that can lead to food poisoning at Taco Bell include:
- Improper food storage, such as leaving chicken out at room temperature for too long.
- Undercooking meat proteins, such as ground beef, chicken, and seafood.
- Cross-contaminating raw and cooked foods by using the same utensils or surfaces.
- Poor personal hygiene, such as not washing hands before handling food.
- Improper washing of high-risk produce, such as lettuce and other leafy greens.
- Using expired ingredients.
- Failure to properly sanitize kitchen equipment.
What Types of Bacteria Can Spread?
Poor food handling practices at Taco Bell can spread various types of bacteria, especially Salmonella and E. coli. These bacteria can cause serious illness, especially in vulnerable populations, such as young children, the elderly, and people with weakened immune systems. Customers who contract these bacterial illnesses at Taco Bell may experience food poisoning symptoms like nausea, vomiting, diarrhea, stomach cramps, and fever.
In addition to bacterial infections, Taco Bell has also been linked to outbreaks of hepatitis A. Hepatitis A is a virus that primarily targets liver cells, causing liver inflammation and impaired liver function. Symptoms of a hepatitis A infection may include fatigue, weakness, gastrointestinal distress, joint pain, jaundice (yellowed skin and eyes), intense itching, fever, and more.
Historical Cases of Food Poisoning Outbreaks at Taco Bell
Unfortunately, Taco Bell has a long history of food poisoning outbreaks, some of which have made national headlines.
2023: Rat Poison – Colorado
In January 2023, a Colorado man was hospitalized after allegedly ingesting Taco Bell food contaminated with rat poison. The restaurant manager dismissed the case as “ridiculous” and claimed that the restaurant did not have rat poison on its premises. Taco Bell issued a statement addressing the allegations:
“The safety of customers and team members is a priority. The franchisee who owns and operates this location has informed us that they are working with local authorities in their investigation.”
2023: Hepatitis A – Washington State
In May 2023, a staff member at two Taco Bell locations in Lake Stevens and Everett, Washington, tested positive for hepatitis A. The Snohomish County Health Department urged customers who ate at either location on May 22 and 23 to contact their health care provider and monitor for hepatitis A symptoms.
2018: Hepatitis A – Arkansas
In February 2018, a Taco Bell employee in Corning, Arkansas, tested positive for hepatitis A, potentially putting many customers at risk. The state health department encouraged customers who ate at the location between January 24 and February 7 and experienced symptoms to seek medical attention immediately. Officials emphasized that high-risk individuals, including infants, unvaccinated patrons, and those older than 41 years, should take extra precautions.
2011: Salmonella – Oklahoma
In February 2012, Oklahoma health officials identified Taco Bell as the source of a Salmonella outbreak in the fall of 2011. The outbreak affected 16 Oklahoma residents, 8 of whom ate at Taco Bell. Though there had been at least three separate outbreaks at Taco Bell since 2006, a company spokesperson issued the following statement:
“The CDC has stated the public health is not at any risk and this incident is completely over. They have not identified the food source of the foodborne illness that occurred in October and November of 2011. The CDC indicated that some of the people who were ill ate at Taco Bell, while others did not. They believe that the problem likely occurred at the supplier level before it was delivered to any restaurant or food outlet. We take food quality and safety very seriously.”
2006: E. coli Contaminated Lettuce – Northeastern U.S.
In late 2006, the family of an 11-year-old in New York sued Taco Bell for alleged negligence in a multi-state E. coli outbreak that sickened nearly 50 people in the Northeastern U.S. Investigators believed that several non-meat items, including green onions, yellow onions, lettuce, tomatoes, cilantro, and cheese, could have been contaminated. Taco Bell’s spokesperson had no immediate comment on the lawsuit.
1993: Salmonella – New York
In June 1993, a Taco Bell restaurant in Syracuse, New York, was temporarily closed due to a possible Salmonella B outbreak. Health officials confirmed at least 11 cases of Salmonella poisoning among people who visited the restaurant between June 14 and 19. A company spokesperson described the incident as “isolated,” stating that Taco Bell replaced all of the restaurant’s food products with new shipments.
Safety Tips When Eating at Fast Food Restaurants
You can’t control what happens behind the scenes at Taco Bell, but taking personal safety precautions can reduce the risk of foodborne illness when eating at its fast food restaurants.
Before Ordering
- Check for Cleanliness – Look for signs that the restaurant maintains high hygiene standards. Clean floors, countertops, tables, and restrooms are good indicators of good sanitation practices.
- Observe Employee Practices – Note employee hygiene practices, such as wearing hairnets and gloves. If anything is not up to standard, it might be best to choose another location.
When Choosing Your Order
- Be Selective – Exercise caution when ordering. Some foods, such as raw vegetables and undercooked meats, carry a greater food poisoning risk than others. If you or someone you’re purchasing food for are immunocompromised, elderly, or very young, consider skipping high-risk foods altogether.
After Receiving Your Food
- Check Temperature – After you receive your food, check its temperature and freshness. If the food feels lukewarm or cold, don’t eat it. It may have been sitting out too long or not cooked properly.
- Inspect for Spoilage – Avoid eating food if you notice signs of spoilage, such as mold, discoloration, unusual smells, or “off” flavors.
Safety When Eating Take-Out Foods
If you take your food home, handle it carefully and eat it while it is fresh. Among other things, the U.S. Department of Agriculture (USDA) recommends taking the following precautions:
- Maintain Proper Temperatures – Keep “cold foods” at 40°F or below and “hot foods” at 140°F or above.
- Limit Time at Room Temperature – Avoid leaving perishable foods out at room temperature for more than two hours to avoid bacterial growth.
- Discard Unsafe Food – Toss perishable foods that have been left out for too long. Don’t risk it.
- Store Leftovers Property – Refrigerate or freeze leftovers in shallow, covered containers. Review our Food Safety Chart to learn how long different foods can be stored.
What To Do if You Got Sick From Taco Bell
If you suspect you got food poisoning from eating at Taco Bell, take these steps:
- Seek Medical Attention – Consult a doctor as soon as possible. Even if your illness is initially mild, it could get worse over time. Prompt medical attention can help establish a clear link between Taco Bell’s food and your illness. Follow your doctor’s instructions for treatment and follow-up care.
- Document the Incident – Keep a detailed record of what you ate, when and where you ate it, and the symptoms you developed. Hold on to any receipts or packaging as evidence. These details can help if you decide to pursue a Taco Bell food poisoning lawsuit.
- Report the Incident – Notify local and state public health agencies. Your report can help identify foodborne illness outbreaks and prevent others from getting sick. You can also make a report to Taco Bell by calling its customer service line at (800) 822-6235.
How To Seek Compensation From Taco Bell
Foodborne illness at Taco Bell often arises from poor hygiene and unsafe food handling or preparation practices. Depending on the state you live in, you can file a restaurant food poisoning lawsuit based on negligence, product liability, breach of warranty, statutory violations, and other legal theories.
Keep Food Safe is dedicated to protecting consumers and holding food service companies accountable for harm caused by their unsafe practices. If you believe you may have a viable claim, we can connect you with an experienced foodborne illness attorney to explore the possibility of filing a Taco Bell food poisoning lawsuit. Contact us today to learn more about your legal rights and options at no cost to you.
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