Causes of Foodborne Illnesses

The world is full of germs and disease-causing organisms. Bacteria, viruses, parasites and toxins produced by bacteria all can cause foodborne illnesses. Most cases of foodborne illness involve a few days of discomfort and unpleasant side effects before the illness passes. But for some people and their families, a case of food poisoning represents a life-shattering event that can leave lasting effects that include organ damage, paralysis, and changes in the quality of life.

The food poisoning attorneys at Neblett, Beard & Arsenault have been advocating for food safety for more than 25 years. We understand the serious complications of foodborne illnesses and have helped people harmed by contaminated foods or beverages, including clients in Texas, Arkansas, Mississippi, Louisiana and across the country.

If you or a loved one has been seriously harmed by food poisoning, contact our firm for a free evaluation of your situation. Call our team of food poisoning lawyers at 1-800-256-1050 or use our online contract form.

Disease-causing microbes can attack you in numerous ways and make you seriously ill, even if you otherwise enjoy good health. You may have eaten a rare hamburger or put contaminated bean sprouts or spinach on your salad and ingested E. coli 0157:H7, a virulent strain of E. coli bacteria that has been linked to Hemolytic-Uremic Syndrome, a condition that can lead to kidney failure and death. You may have gotten an infection from a strain of Campylobacter bacteria present in undercooked poultry. That can lead to diarrhea and serious dehydration. If you’re a seafood lover, you may have indulged in eating raw oysters. Unfortunately, many raw oysters these days are contaminated with pathogens such as Norovirus or Vibrio vulnifercus, a disease-causing organism that can cause not only stomach upset, but more serious problems such as bloodstream infections.

Three pathogens, Salmonella, Listeria and Toxoplasma, are blamed for more than three-quarters of the deaths from foodborne illness. Salmonella bacteria, which are often present in raw poultry or eggs, cause 2 million to 4 million cases of Salmonellosis a year. Listeria bacteria which are found on meats and vegetables thrive in refrigeration and on foods that are often eaten raw. Infections can lead to serious complications such as meningitis, miscarriages and still births. Toxoplasma gondii is a tiny parasite linked to undercooked meat and contaminated water that is a leading cause of death due to foodborne illness.

Some illnesses are caused by toxins released by the bacteria on food, causing an actual poisoning of the person who ate the food. For example, the bacterium Clostridium botulinum produces seed-like spores that under the right conditions can release potent neurotoxins that can severely damage nerves and muscles. The toxins can grow in homemade canned goods or commercial products that were not properly sanitized or heated.

Many germs are transmitted by unsanitary food utensils and kitchens counters and by food preparers who didn’t wash their hands properly after using the bathroom. Other pathogens causing foodborne illness include Hepatitis A, Rotavirus, Shigella and Staphylococcus aureus.

Everyone is vulnerable to foodborne illnesses, no matter how healthy. Still, health is a factor in foodborne illness. Foodborne-microbes often target children with still-developing immune systems, the elderly and people with weakened immune systems.

At Neblett, Beard & Arsenault, we understand the disease-causing microbes that cause foodborne illness and the serious consequences those illnesses can have on people’s lives.  If you or a family member has suffered the serious complications of a foodborne illness, it’s important that you understand your legal rights. Don’t delay. Call our team of experienced foodborne illness lawyers at 1-800-256-1050 or use our online contract form.