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Common Food Poisoning Diseases

Our Aggressive Attorneys Fight for Rights of Food Poisoning Injury Victims

What causes someone to get sick from eating tainted food? According to the Centers for Disease Control and Prevention, the most commonly recognized foodborne infections are those caused by the bacteria campylobacter, salmonella and e. coli O157:H7 and by a group of viruses called calicivirus, also known as the Norwalk and Norwalklike viruses.

Below is a list of bacteria viruses that commonly cause food poisoning:

  • Campylobacter: A bacterial pathogen that causes fever, diarrhea and abdominal cramps. This is the most commonly identified bacterial cause of diarrheal illness in the world. These bacterial live in the intestines of health birds. Most raw poultry meat has campylobacter on it. Eating undercooked chicken or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
  • Salmonella: A bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans through a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In people with poor underlying health or weakened immune systems, it can invade the bloodstream and cause lifethreatening infections.
  • E. coli 0157:H7: A bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 35 percent of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
  • Calicivirus, or Norwalklike virus: A very common cause of foodborne illness, this virus is rarely diagnosed, because the laboratory test is not widely available. The virus causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalklike viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.

Contact a Food Poisoning Lawyer with Our Firm

At Smith & Hassler, serving the greater metropolitan Houston area, our experienced lawyers can help if you or a loved one has been injured by food poisoning.

Remember, your initial consultation is free, and you don't pay us unless you win.