Berg Injury Lawyers Firm Profile

Northern California Injury Lawyers

Berg Injury Lawyers was founded in 1981 by William L. Berg and over the years has grown in size, prestige, and experience. Today, Berg Injury Lawyers has an experienced staff of over 50 people who anchor offices located throughout Northern California. The firm moved into its current Alameda, California-based headquarters, a fully restored historic building, in 2001.

Berg Injury Lawyers is dedicated to representing the rights of individuals injured by the negligent conduct of others. Additionally, the professionals at the firm maintain a blog dedicated to the latest legal news and happenings to help keep clients and the community informed. The firm specializes in plaintiffs' personal injury law and does not represent corporations, banks, or insurance companies.

Each case is assigned to a team of personal injury specialists consisting of attorneys, paralegals, case mangers, investigators, and administrative support staff ensuring a just, reasonable, and timely recovery for all clients. Berg Injury Lawyers always looks out for the best interests of the client whether it be proceeding through a trial or reaching a favorable settlement. Thorough preparation and tough-minded advocacy frequently enables the firm to help clients reach a successful resolution with the opposing lawyer through negotiation.

Berg Injury Lawyers is responsible for changing California state law after winning the California Supreme Court case of Mexicali Rose v. Superior Court, a legal breakthrough that reversed a 55-year-old rule protecting the food industry. This important ruling expanded consumers’ rights and imposed new duties on thousands of restaurants and food processors around the state to take care in preparing food. The court’s 1936 rule spared the food industry from lawsuits over injuries caused by natural substances in food, such as bones in meat or pits in fruit. In Mexicali Rose v. Superior Court, the state Supreme Court ruled that a customer could sue for negligence by showing that the presence of a dangerous substance not normally expected in a product was caused by flaws in food preparation or other procedures.

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