According to the Centers for Disease Control and Prevention (CDC), each year an estimated 48 million Americans are infected with a food-borne pathogen as a result of ingesting unsafe foods or beverages. Because it is so common, the side effects of food poisoning can range from minor discomfort to life-threatening illness. In 2013, 120,000 people were hospitalized due to a food-related illness resulting in 3,000 deaths.
According to the most recent data collected by the CDC, the majority (64 percent) of serious food poisoning outbreaks were caused by food prepared at restaurants, catering events or banquet facilities.
Even though they are largely preventable, reported outbreaks of serious food-borne illnesses have been increasing over the last two decades. Reported outbreaks of salmonella, which represent the most widespread impact, increased 39 percent from 2012 to 2013.
There are more than 250 different diseases that can cause food poisoning. The infections are passed to humans from domestic animals such as poultry, pigs, cattle, and pets. However, most often food poisoning results from undercooked meat or unpasteurized milk. Severe food poisoning often occurs in children, pregnant women, the elderly, or those with weakened immune systems, and, in the most severe cases, can cause secondary reactions including reactive arthritis, and brain and nerve problems.
Joe Lyon is an Ohio Product Liability and Catastrophic Injury Lawyer accepting cases of severe food poisoning nationwide. If you or your loved one has suffered due to severe food poisoning please call (800) 513 2403
There are more than 250 different diseases that can cause food poisoning. These infections are passed to humans in the form of contaminated or under-prepared food. In many cases victims ingest harmful chemicals, heavy metals, and toxins that contaminate a variety of foods through polluted air, water or soil. Food poisoning occurs when the contaminated food enters the production line — any point during the growing, harvesting, processing, storage, shipping or preparation of the food product. Often cross-contamination and national or international distribution multiply the impacts of a single food outbreak.
The most hazardous culprits include raw foods of animal origin, such as raw meat, poultry, shellfish, uncooked eggs, and unpasteurized milk. Raw fruits and vegetables can also be a concern. Even foods like corn or cereals can contain high levels of mycotoxins, produced by mold on grain.
Severe food poisoning often occurs in children, pregnant women, the elderly, or those with weakened immune systems, and, in the most severe cases, can cause secondary reactions including reactive arthritis, and brain and nerve problems.
Most foodborne diseases are characterized by:
With any food-borne illness, it’s important to consider the time period from food ingestion to first onset of symptoms. This is the “incubation period,” which begins from the time that you ingest a pathogen to the point at which you begin feeling ill. The incubation period varies, depending on the pathogen. People sometimes assume that the last thing they ate before symptoms is the cause of their illness. This may not be accurate. The incubation period for Salmonella can be as short as six hours or as long as ten days. However, for other dangerous pathogens such as Listeria monocytogenes, the incubation period can be up to six weeks, or even longer.
Some food-borne pathogens may be more acute and severe than others. According to the World health Organization (WHO), some pathogens can lead to long-term diseases, and may have neurological, hormonal and immunological implications. Long-term disability, organ failure and even certain cancers may result from the ingestion of contaminated food.
One serious side effect is
Hemolytic Uremic Syndrome (HUS):
Post-diarrheal hemolytic uremic syndrome occurs in 10% of individuals infected with E coli 015: H7 or other Shiga- toxin production E-Coli. HUS is a severe and life threatening condition. E Coli: H7 exposure can arise from food, beverage or person to person.
Questions to Ask an Attorney about a Potential Food Poisoning Case:
Filing a food poisoning requires the close consultation and attorney client relationship with a qualified lawyer. While the case may seem straightforward, there are a number of complex legal and factual issues that arise these cases including the preservation of evidence, chain of custody of the product, tracing the origin of the infection, and linking the physical symptoms and illness to the infection. The cases require expert testimony on liability and damages and are expensive and time consuming to prosecute. However, with the right facts and counsel, severe food poisoning litigation is important litigation for the individual and public health.
If you or a loved one suffered from catastrophic food poisoning and have questions about the legal remedies available to improve quality of life and medical care, contact The Lyon Firm (800) 513-2403. You will speak directly with Mr. Lyon, and he will help you answer these critical questions.