Dr Ana Phylaxis direct Flashcards
What is your educational background?
I earned my Bachelor of Science in Biology from the University of Texas at Austin in 2004, graduating Summa Cum Laude. I then attended Johns Hopkins University School of Medicine, where I obtained my Doctor of Medicine in 2008, Magna Cum Laude. I completed my residency in Internal Medicine at the Mayo Clinic, where I later served as Chief Resident, finishing my training in 2012.
What medical organizations are you a part of?
I am a board-certified member of the American Academy of Allergy, Asthma & Immunology (AAAAI), the American College of Allergy, Asthma & Immunology (ACAAI), and the Food Allergy Research & Education (FARE) Advisory Board.
What is your current job title?
I am an attending allergist and immunologist at Massachusetts General Hospital.
How long have you held this position?
I have been in this position for 10 years.
What other work have you done as an allergist?
Beyond patient care, I have researched and published over 50 peer-reviewed studies on food allergies, cross-contamination prevention, and anaphylaxis treatment. I have also advised restaurant groups on allergen safety and have contributed to public policy recommendations for food allergy management.
How often have you testified as an expert witness?
I have testified as an expert witness in over 30 legal cases, all involving severe allergic reactions caused by food mismanagement.
What impact has your testimony brought upon the cases you’ve participated in?
My testimony has helped clarify where allergen management failures occurred, leading to stronger food safety regulations and compensation for affected individuals.
How common are peanut allergies?
Peanut allergies are one of the most common—and most dangerous—food allergies, affecting millions worldwide.
How much exposure is needed to set off an allergic reaction related to peanuts?
Even trace amounts can trigger a reaction. For some individuals, exposure to as little as 0.2 milligrams of peanut protein—equivalent to a grain of sand—can lead to anaphylaxis.
Does allergen management require strict protocol?
Absolutely. Given the severity of allergic reactions, proper allergen management must involve clear labeling, staff training, dedicated allergen-free equipment, and strict cross-contamination prevention.
What internal process causes a reaction in peanut allergy?
When a person with a peanut allergy is exposed, their immune system mistakenly identifies peanut proteins as a threat. This causes the body to release histamines and other inflammatory chemicals, which lead to symptoms such as swelling, difficulty breathing, and low blood pressure.
What symptoms do those affected by peanut allergies display?
Symptoms can include hives, swelling of the face or throat, shortness of breath, a rapid drop in blood pressure, dizziness, nausea, vomiting, and in severe cases, cardiac arrest.
Can anaphylaxis cause constriction of airways?
Yes. During anaphylaxis, swelling in the throat and airway can make it impossible to breathe, leading to asphyxiation if not treated immediately.
Did Wanda Waffle do everything within her power to prevent the death of Hazel Nutterson?
Based on the available information, Wanda Waffle took appropriate steps in the moment—loosening clothing and calling 911—but her actions were limited by the severity of the reaction and the lack of immediate access to epinephrine. The primary failure occurred before the reaction, at the restaurant level.
How do you determine allergen negligence at a restaurant?
I look for failures in allergen labeling, staff training, cross-contamination prevention, and communication. If a restaurant fails in any of these areas, they put customers at risk.
What kind of training is required by restaurant staff to prevent allergic reactions?
Staff must be trained to recognize allergens, avoid cross-contamination, and respond to allergic emergencies. This training should be regularly updated.
Was the training material at Herb’s Haven regularly reviewed with staff?
No. Herb’s Haven failed to provide ongoing allergen training, which increases the risk of mistakes like the one that led to Hazel Nutterson’s death.
How important is communication in the kitchen?
Communication is critical. When a customer alerts staff about an allergy, that information must be clearly relayed to the kitchen to ensure safe food preparation.
Did Basil Sage communicate with his staff about Hazel’s fatal peanut allergy?
No. There is no record of him confirming with kitchen staff that Hazel’s meal was truly peanut-free.
Are there any storage techniques needed to prevent contamination?
Yes. Allergen-containing ingredients should be clearly labeled, stored separately, and handled with designated equipment to avoid cross-contact.
Did Basil Sage follow these storage techniques?
No. The peanut-containing ingredient was found in an unlabeled container, increasing the likelihood of accidental exposure.
Did Herb’s Haven utilize dedicated equipment to prevent cross-contamination?
No. There was no evidence that Herb’s Haven used separate utensils, cooking surfaces, or preparation areas for allergen-free meals, which significantly increases the risk of cross-contact.
Who bears responsibility for the untimely death of Hazel Nutterson?
Herb’s Haven, specifically Basil Sage, bears the primary responsibility. Their failure to properly label ingredients, prevent cross-contamination, and train staff led to a deadly mistake.
