Salmonella
Salmonella is one of the most common causes of foodborne illness in the United States, responsible for an estimated 1.35 million infections annually. The bacteria are typically found in raw or undercooked poultry, eggs, meat, and unpasteurized milk, but outbreaks have also been linked to fruits, vegetables, and processed foods.
Symptoms usually appear 6 to 72 hours after exposure and include diarrhea, fever, abdominal cramps, nausea, and vomiting. Most people recover within 4 to 7 days, but severe cases can require hospitalization, particularly in young children, the elderly, and those with weakened immune systems.
Common sources: Raw or undercooked poultry and eggs, contaminated produce, unpasteurized dairy products, and pet reptiles or amphibians.
E. coli
Escherichia coli (E. coli) encompasses many strains, but the most dangerous foodborne variety is E. coli O157:H7, which produces Shiga toxins that can cause severe illness. E. coli infections can lead to hemolytic uremic syndrome (HUS), a potentially life-threatening condition that causes kidney failure.
Symptoms typically begin 3 to 4 days after exposure and include severe stomach cramps, diarrhea (often bloody), vomiting, and low-grade fever. While most people recover within a week, approximately 5 to 10 percent of those diagnosed develop HUS, which requires intensive medical treatment.
Common sources: Undercooked ground beef, raw milk, contaminated water, raw sprouts, and contaminated leafy greens such as romaine lettuce.
Listeria
Listeria monocytogenes causes listeriosis, a particularly dangerous infection for pregnant women, newborns, older adults, and individuals with compromised immune systems. Listeria is unusual among foodborne pathogens because it can grow at refrigerator temperatures, making it a persistent threat in ready-to-eat foods.
Symptoms can take 1 to 4 weeks to appear and include fever, muscle aches, nausea, and diarrhea. In severe cases, the infection can spread to the nervous system, causing headache, stiff neck, confusion, loss of balance, and convulsions. Listeriosis during pregnancy can lead to miscarriage, stillbirth, or serious infection of the newborn.
Common sources: Deli meats and hot dogs, soft cheeses made with unpasteurized milk, smoked seafood, raw sprouts, and unpasteurized milk.
Norovirus
Norovirus is the leading cause of foodborne illness in the United States, causing an estimated 19 to 21 million cases each year. The virus is extremely contagious and can spread rapidly in enclosed settings such as restaurants, cruise ships, nursing homes, and schools.
Symptoms develop 12 to 48 hours after exposure and include nausea, vomiting, diarrhea, and stomach pain. While norovirus illness is typically short-lived, lasting 1 to 3 days, it can cause dangerous dehydration in young children, the elderly, and those with other health conditions.
Common sources: Food contaminated by infected food handlers, raw shellfish from contaminated water, and fresh produce rinsed with contaminated water.
Campylobacter
Campylobacter is one of the most common bacterial causes of diarrheal illness worldwide. In the United States, it causes an estimated 1.5 million illnesses each year. The bacteria are most commonly associated with raw or undercooked poultry, but can also be found in unpasteurized milk and contaminated water.
Symptoms usually begin 2 to 5 days after exposure and include diarrhea (often bloody), cramping, abdominal pain, and fever. In rare cases, Campylobacter infection can trigger Guillain-Barré syndrome, a serious autoimmune condition that attacks the nervous system.
Common sources: Raw or undercooked poultry, unpasteurized milk, contaminated water, and contact with infected animals.
Botulism
Botulism is a rare but potentially fatal illness caused by toxins produced by the bacterium Clostridium botulinum. Foodborne botulism occurs when people eat foods contaminated with the botulinum toxin, which attacks the body's nerves and can cause paralysis and respiratory failure.
Symptoms typically appear 18 to 36 hours after consuming contaminated food and include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, and muscle weakness. Botulism is a medical emergency that requires immediate treatment with antitoxin.
Common sources: Improperly canned or preserved foods, fermented foods, and foods held at unsafe temperatures for extended periods.
When to Pursue a Legal Claim
If you or a family member has suffered serious illness from contaminated food, you may have grounds for a legal claim against the responsible parties. Food poisoning cases can involve product liability, negligence, or breach of warranty claims against food manufacturers, restaurants, grocery stores, and other parties in the food supply chain.
You should consider contacting an attorney if your foodborne illness resulted in hospitalization, required extended medical treatment, caused you to miss significant time from work, or led to long-term health complications. Our attorneys evaluate food poisoning cases and can help determine whether you have a viable claim for compensation.
- Preserve all evidence including food packaging, receipts, and medical records
- Report your illness to your local health department
- Seek prompt medical attention and follow all treatment recommendations
- Document your symptoms, medical expenses, and lost wages