Food Poisoning Attorneys San Diego
Food poisoning often occurs because a restaurant or food serving facility failed to follow regulations for maintaining food safety. Laws governing the safety of food include stipulations on climate control, transportation of food products, cleanliness in preparation, and many more. Being the victim of negligence with food preparation and service can mean lost workdays, permanent digestive trouble, and other adverse health effects – even death. If you suspect that you or a loved one has suffered food poisoning due to poor food service, secure the services of an experienced law firm. Lawyers who specialize in personal injury and know the laws surrounding food regulation can help you determine the best course of action for your case. The attorneys at the Liljegren Law Group in San Diego have years of experience in food poisoning lawsuits. Contact us for a free consultation about your case today. Whether you experience the effects of a massive outbreak or a more isolated case, the negligent party that promoted the growth of bacteria in your food should be held liable and your rights protected.
Statistics on Food Poisoning in San Diego
According to the CDC, almost 50 million people suffer from some type of food poisoning every year, and as many as 3,000 die from food-related infections. While technology is constantly improving food transportation and preparation practices, human error still leads to outbreaks of E.coli and salmonella every year. Here are some of the most common types of foodborne bacteria and how they can make you sick.
- E-coli. The bacteria spreads through contaminated water, unpasteurized milk, raw ground beef, unpasteurized juices, vegetable and fruit contamination, and from person to person. Symptoms of the poisoning include diarrhea, cramping, nausea, and discomfort. The symptoms may manifest anywhere between 2–5 days after ingestion and can lead to hospitalization from dehydration. Rest and hydration are the prescribed method for easing the infection until it leaves your symptom.
- Botulism. You may have heard of contracting botulism from improperly canned food. It can also be found in other packaged foods and garlic that is stored in oil. Symptoms start 18–36 hours later and include double vision, difficulty speaking or swallowing, and trouble breathing. Botulism can quickly become fatal if not treated. Antitoxin treatment and hospitalization are normally required in botulism cases.
- Listeria. Pregnant women are often warned to avoid deli meats and some cheeses because of this bacteria. It causes fever, headache, chills, upset stomach, and other aches. It may take as many as 3 weeks for symptoms to appear. Those who exhibit symptoms will be treated with antibiotics, but even with treatment, listeria can be a fatal infection.
- Salmonella. There are thousands of strains of the salmonella bacteria. It’s usually spread by contact with fecal matter and can be found in food and water sources. Poor personal hygiene is often a factor in the spread of this illness. Symptoms usually manifest within 3 days of ingesting the infected food and can cause stomach cramping, diarrhea, nausea, fever, chills, and headaches. Most infections do not require treatment.
These are the most common sources of foodborne illness, but there are other bacteria that can also cause harmful infections from improperly prepared food. Norovirus, Shigella, Campylobacter, and Clostridium perfringens are also very common causes of serious food poisoning. To avoid contamination at home, wash all vegetables and fruits thoroughly before consuming. Make sure your ground meat is cooked all the way through, and avoid unpasteurized beverages. Seek medical attention if you suspect your illness might be related to food poisoning. Anyone along the food distribution chain and preparation line may be held liable for providing you with infected food sources. Once food poisoning has been confirmed, seek legal counsel to explore your options for receiving compensation for the time and money the illness cost you.