Texas Food Poisoning Lawyer
Food poisoning occurs when a person eats food that has been contaminated with bacteria that can cause illness. There are many pathogens that can cause food poisoning, and there are many ways that these bacteria can be ingested. In the most serious cases, food poisoning can cause lifelong disability or death, particularly if the victim is very young, elderly, pregnant, or already sick.
Do I Have a Food Poisoning Lawsuit? Collen A. Clark is a true advocate for his clients and is passionate about helping Texans that have been injured or wronged. If you or a loved one has been injured by food poisoning, you should contact our lawyers immediately. You may be entitled to compensation by filing a food poisoning Lawsuit.
UPDATE: Hepatitis A Outbreak Linked to Organic Frozen Berries
June 3, 2013 – Outbreak of Hepatitis A linked to Townsend Farm Organic Anti-Oxidant Fruit Blend, an organic frozen berry mix sold at Costco. Click here to read more.
January 4, 2013 – FDA proposes new rules to prevent outbreaks of food poisoning. Click here to read more.
December 5, 2012 – Veggie Patch is recalling “The Ultimate Meatless Burger” and “Falafel” after routine testing discovered Listeria contamination in the products. Click here to read more.
December 3, 2012 – Trader Joe’s recalls 5,000 pounds of frozen “Butter Chicken with Basmati Rice” due to potential Listeria contamination. Click here to read more.
November 30, 2012 – Consumer Reports investigation finds that 69% of pork products contaminated with bacteria that can cause food poisoning, including many samples that were resistant against one or more antibiotics. Click here to read more.
November 27, 2012 – Sunland Inc. tries to re-start operations at their facility less than 2 months after a massive recall of peanut butter due to Salmonella contamination, but the FDA uses new enforcement powers to halt production at the facility until they can prove they are clean. Click here to read more.
October 25, 2012 – Kroger, the largest grocery store chain in the U.S., will no longer sell bean sprouts due to the risk of food poisoning. Click here to read more.
October 15, 2012 – E. coli outbreak sickens 21 people and kills a young child. The outbreak is linked to Cleveland County Fair in North Carolina. Click here to read more.
October 2, 2012 – Smoked salmon sold at Costco has been implicated in hundreds of salmonella food poisoning illnesses in the United States and the Netherlands. Click here to read more.
October 1, 2012 – The first peanut butter food poisoning lawsuit has been filed against Trader Joe’s. The recall has expanded to include peanut butter and nut butter products (cashew, almond, tahini, etc.) at Safeway, Target, Whole Foods Market, Sprouts, and more. Click here to read more.
September 24, 2012 – Trader Joe’s Creamy Salted Valencia Peanut Butter linked to an outbreak of salmonella food poisoning that has sickened 29 people in 18 states. Click here to read more. The recall has been expanded to include peanut butter, almond butter, cashew butter, and tahini (76 products in total.) Click here to read more.
September 21, 2012 – Man wins $7.2 million in popcorn lung lawsuits. Click here to read more.
September 12, 2012 – An outbreak of Listeria linked to Frescolina ricotta salata cheese has sickened at least 14 people and killed 3. Click here to read more.
September 10, 2012 – The FDA has sent a warning letter to an Iowa egg facility after inspectors found salmonella. The facility was implicated in a 2010 outbreak of salmonella that sickened 2,000 people and led to the recall of more than 500 million eggs. Click here to read more.
August 30, 2102 – An outbreak of salmonella food poisoning has been linked to Daniella brand mangoes. At least 103 people in 16 states and have been sickened, with dozens hospitalized. The CDC has stopped imports of contaminated mangoes. Click here to read more.
August 20, 2012 – An outbreak of cantaloupe Salmonella food poisoning has killed 2 people and sickened 141 people across 20 states. The outbreak has been linked to cantaloupes grown on one farm in southwestern Indiana. The same farm has also recalled watermelons, though no injuries have been reported.
August 13, 2012 – Pre-packaged apple slices are being recalled due to potential Listeria contamination. The products were sold at grocery stores, McDonald’s, Burger King, and other retailers.
Food poisoning is an illness that occurs when a person eats food that has been contaminated by a bacteria, virus, or toxin that causes illness. The most common types of bacteria that cause food poisoning are: E. coli, salmonella, listeria, shigella, campylobacter, and botulism. Many of these bacteria grow in the intestines of humans or animals, and foods become infected with these deadly pathogens when fecal mater contaminates food, which is then eaten by another person.
Gastrointestinal illness is very common when a person is suffering from food poisoning. The type of symptoms and the severity of the illness depend on the bacteria that caused the food poisoning. The most common symptoms begin as a general feeling of malaise, followed by abdominal cramps and an urgent need to use the bathroom. Once diarrhea begins, nausea and fever usually intensify. Vomiting coupled with diarrhea can cause severe dehydration. In the most severe cases, the symptoms of food poisoning can cause hospitalization and death.
Children, older people, pregnant women, and people with compromised immune systems (such as those with cancer or HIV) have the highest risk of death from food poisoning.
Salmonella food poisoning can cause salmonellosis, one of the most common food poisoning infections in the United States. Every year, there are approximately 40,000 confirmed cases of salmonella food poisoning. However, this number may vastly under-estimate the actual number of salmonella poisonings every year, which may sicken upwards of 1.4 million people every year. Approximately 220 per 1000 cases result in hospitalization, and 8 out of 1000 cases result in death. Approximately 600 people die from salmonella food poisoning every year.
The salmonella bacteria grows in the intestines of many animals and humans. When fecal matter comes in contact with food, and then people ingest this contaminated food, they can become sick with salmonellosis. The most common foods infected with salmonella include raw or undercooked eggs, poultry, fish, meat, raw milk products, and contaminated water. Sometimes, raw fruits or vegetables that have been sliced by contaminated knives have caused salmonella outbreaks.
The CDC estimates that, every year, 2000 Americans are hospitalized and 60 die from E. coli infection. E. coli is an abbreviation for Escherichia coli, which is a large group of bacteria that live in the intestinal tract of humans and many animals. Most kinds of E. coli do not cause disease, and are actually beneficial. In newborns, for example, E. coli colonizes their intestinal tract within 2 days. Some types of E. coli, however, can contaminate foods or beverages and cause severe food poisoning. The most common culprit is E. coli O157:H7, which produces Shiga toxin. Other types of E. coli that produce Shiga toxin can cause hemorrhagic colitis or hemolytic uremic syndrome (HUS). When a person has HUS, the infection destroys red blood cells, causing low blood platelet count, and can cause acute kidney failure.
E. coli is a particularly dangerous bacteria, because it can survive for weeks on surfaces such as kitchen counters, utensils, and more. It can also survive in food compost for up to a year. The most common way for food to become contaminated by E. coli is when cattle manure comes in contact with the food, which is then eaten.
Foods that have caused E. coli infection outbreaks include, but are not limited to: Ground beef, venison, sausage, unpasteurized milk/cheese products, apple juice, green vegetables, cookie dough, and more.
Botulism is a relatively rare but severe foodborne illness that can be fatal. Every year, there are about 145 cases of botulism, of which 15% are foodborne. Most cases are caused by home-canned foods, but they have also been tied to commercially canned products and restaurants. Botulism is caused by Clostridium botulinum, which is a group of bacteria that is found in soil. The C. botulinum bacteria produces the most lethal neurotoxin known to mankind. It only takes one bite of food infected with C. botulinum to come down with botulism.
When a person has botulism, the first symptoms seem like typical food poisoning (diarrhea, nausea, vomiting, abdominal cramps, etc.). However, botulism poisoning quickly progresses to neurological symptoms. These may include weakness, dizziness, slurred speech, double vision, and tingling in the skin. It can progress to paralysis, respiratory weakness, and respiratory failure that causes death. Fortunately, if botulism is diagnosed early, a physician can administer an antitoxin and greatly improve survival rate.
Shigella is a type of bacteria that causes severe diarrhea when it is consumed by humans. The most common cause of shigella food poisoning occurs when human feces comes in contact with food, which is then eaten by another human. It can also be spread via person-to-person contact or through water contaminated with human feces. In developing countries, the shigella bacteria is responsible for many cases of life-threatening dysentery, particularly in young children. In the United States, daycare centers, swimming pools, beaches, water parks, and hot tubs are common sources of shigella infection. It is also very common for shigella infections to occur when food handlers do not wash their hands after using the bathroom, when vegetables are harvested from sewage-contaminated fields, or when flies land in feces and then land on food.
The bacteria Listeria monocytogenes causes Listeriosis, a serious foodborne disease that results in approximately 1600 hospitalizations and 260 deaths every year. People with this infection suffer fever and gastrointestinal symptoms, which can spread to neurological symptoms. Pregnant women who get listeriosis may suffer miscarriage, stillbirth, premature delivery, or infection of the newborn.
The listeria bacteria grows in soil and water. The most common types of food infected with listeria include raw dairy products, uncooked meats, and vegetables. Food processing plants that produce hot dogs and deli meats can also spread listeria. Listeria is particularly dangerous because it can thrive in a refrigerator environment, but fortunately it can be killed by thorough cooking.
The Campylobacter pathogen is the most common cause of foodborne illness in the United States, and is responsible for an estimated 2.4 million cases of food poisoning every year. Typical signs of campylobacter food poisoning include diarrhea, cramping, abdominal pain, fever, nausea, and vomiting. The infection rarely causes hospitalization or death, and patients usually recover on their own so long as they continue to rehydrate. Recovery usually takes 3-5 days, but sometimes up to 10 days.
Campylobacter grows well in birds, but does not cause them to become ill. Infections in humans appear to be caused by eating raw or undercooked poultry, or from cross-contamination with poultry products. Just one drop of juice from raw chicken can cause a campylobacter infection in humans.
Outbreaks of the norovirus tend to occur on cruise ships, day cares, nursing homes, schools, and other places where many people are in close contact. It is a highly contagious virus that causes gastrointestinal illness for 1-3 days in most people, although it can cause severe dehydration in infants, the elderly, or people with weak immune systems. Symptoms of infection include nausea, vomiting, diarrhea, abdominal cramps, headache, and fever.
The norovirus grows in the gastrointestinal system of an infected person, and it is present in the stools and vomit. Large outbreaks of this disease usually occur when sick people do not wash their hands, and then prepare food for large numbers of other people. However, norovirus can also be transmitted on contaminated surfaces and by close contact with an infected person.
Outbreaks of hepatitis A are rare. They usually occur when an infected food handler suffering from diarrhea does not wash their hands properly before preparing food. People can get hepatitis A when they eat food contaminated by microscopic amounts of fecal matter. Hepatitis A is a contagious virus that causes severe inflammation of the liver. Onset of the disease usually occurs within 15-50 days after exposure. Symptoms may include nausea, vomiting, jaundice (yellowing of the skin and eyes), fatigue, weight-loss, abdominal pain, dark-colored urine, and elevated liver enzymes in blood tests. More than 85% of people recover within 3 months. Hepatitis A is not usually fatal, but it can cause death in the elderly and people with pre-existing liver disease.
Do I have a Food Poisoning Lawsuit?
Collen A. Clark is a true advocate for his clients and is passionate about helping Texans that have been injured or wronged.
Collen’s amazing success in the courtroom and well known dedication to his clients has earned him the recognition of his peers as one of The Top Trial Lawyers in Texas.”
The Clark Firm has assembled a team of trial lawyers with more than 100 years experience, participation in over 600 jury trials and $60 million in verdicts and/or settlements. Please use the form below to contact us for a free lawsuit review.
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