Food Poisoning Lawyers. Helping People Recover After Contaminated Food Outbreaks.

Salmonella

Salmonella is a genus of bacteria that is one of the most common causes of foodborne illness, known as salmonellosis. These bacteria can infect the intestinal tract and occasionally the bloodstream, leading to symptoms such as diarrhea, fever, and abdominal cramps. Salmonella is typically spread through the consumption of contaminated food such as undercooked meat, poultry, eggs, or egg products, as well as through contaminated water and contact with infected animals. While most people recover without treatment, salmonellosis can be severe.

E. Coli

E. coli, short for Escherichia coli, is a diverse group of bacteria that can be found in the environment, foods, and intestines of people and animals. Strains like E. coli O157:H7 can cause serious foodborne illness and lead to severe diarrhea, urinary tract infections, respiratory illness, and other conditions. E. coli infections are typically contracted through the consumption of contaminated water or food, particularly raw or undercooked ground beef, raw milk, and fresh produce. Due to its potential to cause severe symptoms and outbreaks, E. coli is considered a significant cause of foodborne illness.

Listeria

Listeria refers to a type of bacteria, specifically Listeria monocytogenes, which causes listeriosis, contracted by eating food contaminated with the bacteria. Listeriosis can be particularly severe for pregnant women, newborns, the elderly, and individuals with weakened immune systems. The bacteria can survive in refrigeration, making it a concern in a variety of foods, including soft cheeses, deli meats, and unpasteurized dairy products. Listeria can lead to complications such as meningitis and septicemia, and it is known for its high hospitalization and mortality rates among those at risk.

Norovirus

Norovirus is a highly contagious virus known for causing acute gastroenteritis, leading to symptoms like stomach pain, nausea, diarrhea, and vomiting. It is indeed considered a foodborne illness because it can be transmitted through consuming contaminated food or water, in addition to person-to-person contact and contact with contaminated surfaces. Outbreaks are common in closed and crowded environments like cruise ships, nursing homes, and schools, and they are particularly associated with food that has been handled by an infected person or contaminated during production or processing.

Hepatitis A

Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus (HAV). It is considered a foodborne illness because it can be transmitted through the ingestion of food or water contaminated with the virus, often from fecal matter. Common sources include contaminated produce, shellfish from polluted water, and food handled by an infected person who has not properly washed their hands. While hepatitis A can lead to mild to severe illness, it’s preventable through good hygiene practices and vaccination.

Shigella

Shigella is a genus of bacteria responsible for causing shigellosis, an infectious disease characterized by diarrhea, fever, nausea, and sometimes severe abdominal cramps. Shigellosis is indeed a foodborne illness, as Shigella bacteria can be transmitted through the consumption of contaminated food or water. The bacteria are highly contagious and can also spread through person-to-person contact, particularly in settings with inadequate sanitation.

Botulism

Botulism is a rare but serious condition caused by toxins produced by the bacterium Clostridium botulinum. It is indeed a foodborne illness when the consumption of food containing these toxins leads to the disease.

Botulism can cause paralysis, starting with the muscles of the face and then spreading to the rest of the body, and can be life-threatening if not treated promptly. The bacterium can thrive in low-oxygen conditions, making improperly canned, preserved, or fermented foods a common source for the disease.

Campylobacter

Campylobacter is a genus of bacteria that is one of the most common causes of foodborne illnesses worldwide, known as Campylobacteriosis. These bacteria typically infect the gastrointestinal tract and can cause symptoms such as diarrhea, fever, abdominal pain, and cramping. Campylobacter is often spread through the consumption of undercooked poultry, unpasteurized milk, and contaminated water. It can also be transmitted through contact with infected animals or the environment contaminated with the bacteria.

Guillain-Barré Syndrome

Guillain-Barré Syndrome (GBS) is a rare neurological disorder in which the body’s immune system mistakenly attacks part of its peripheral nervous system—the network of nerves located outside of the brain and spinal cord. This can lead to muscle weakness, numbness, and even paralysis. The exact cause of GBS often follows respiratory or gastrointestinal viral infections, including food illness.