Lawsuit alleges man gets 9-foot tapeworm from seafood restaurant

The first salmon Amy cooked for me – she caught me a delicious salmon – was damn near raw. Now, we cook it to about 125 F, checked using a tip-sensitive digital thermometer, and it warms up to 130-140 F in the minutes from grill to gullet.

Apparently that didn’t happen for Anthony Franz, who is suing the parent company of Shaw’s Crab House for causing him to become “violently ill” after eating undercooked salmon at the trendy River North restaurant.

The Chicago Sun-Times reports that the suit, filed Monday in Cook County Circuit Court, claims Franz ate periodically at Shaw’s between May and August 2006 as part of a healthier diet.

For several days, Franz became violently ill and eventually passed a nine-foot long tapeworm, the suit said.

A suburban doctor he visited in late August said he got the tapeworm from eating undercooked fish. …

He claims in the two-count suit that the restaurant failed to supervise employees in safe food handling and allowed customers to eat food that was not safe to consume.

Raw and undercooked seafood continues to present risks. The N.Y. Times covered the issue of tapeworms in seafood in a 1981 article.

Stick it in.

This entry was posted in Food Safety Policy, Salmonella and tagged , , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time