Washington, DC Food Poisoning Lawyer

Many viruses, bacteria, and parasites contaminate food and cause illness. Symptoms and duration of sicknesses vary. The CDC estimates that approximately 48 million people become ill from food poisoning each year.

Of these, 128,000 are hospitalized, and 3,000 die. The top five foodborne germs causing hospitalization include Salmonella (non-typhoidal), Norovirus, Campylobacter, Toxoplasma gondii, and E. coli 0157. The top five foodborne germs causing death include Salmonella, Toxoplasma gondii, Listeria monocytogenes, Norovirus, and Campylobacter.
Our Washington, DC food poisoning lawyers have extensive experience handling foodborne illnesses, including:

• Norovirus is very contagious. Symptoms usually develop between 12 and 48 hours after exposure and include diarrhea, vomiting, stomach pain, and severe dehydration. The virus can spread quickly from person to person and through contaminated foods and surfaces. While most people recover within a few days and have no long-term health effects, Norovirus remains the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses.
• Salmonella is often transmitted through produce and poultry, affecting an estimated 1.35 million Americans every year. Symptoms usually begin anywhere from six hours to six days after the infection. Symptoms include severe diarrhea, fever, and cramps. The illness can last from four to seven days. Hospitalization is sometimes necessary. Some cases are fatal. According to the CDC, Salmonella is the leading cause of food poisoning resulting in death.
• E. Coli: Escherichia coli (E. coli) is a highly contagious infection that varies from person to person. Common symptoms include diarrhea, severe stomach cramps, a low fever, and vomiting. Symptoms begin within four days after eating or drinking contaminated food. Sometimes, an infection may cause hemolytic uremic syndrome (HUS), which affects the kidneys and can be fatal.
• Botulism: Botulism is a potentially fatal illness that produces a toxin that attacks your body’s nerves. It can be life-threatening and may cause permanent damage to the nerves, muscles, and brain. Early symptoms include facial, eye, mouth, and throat muscle weakness. According to the World Health Organization (WHO), botulinum toxins can block nerve functions, leading to respiratory and muscular paralysis.
• Listeria: Approximately 1,250 people get listeriosis yearly, and around 170 die of the bacteria. Listeria symptoms include flu-like symptoms, stiff neck, confusion, coordination problems, and convulsions. Listeria is especially dangerous in pregnant women and can lead to a miscarriage, stillbirth, premature delivery, or life-threatening infection in the newborn. Regan Zambri Long is currently accepting Listeria cases related to ready-made pasta meals.
• Hepatitis A: This virus affects the liver and can cause acute liver failure. In some cases, a liver transplant is necessary. Hepatitis A is commonly linked to contaminated drinking water.
• Campylobacter: Campylobacter infection is caused by eating raw or undercooked poultry. Symptoms include diarrhea and abdominal pain. If the infection spreads into the bloodstream, life-threatening conditions may develop. The CDC estimates that 1.5 million people in the U.S. become ill from Campylobacter every year.
• Staphylococcal: Approximately 25 percent of people and animals have Staph on their skin and in their noses. If someone carrying Staph doesn’t wash their hands before touching food, the bacteria can multiply and contaminate the food.
• Toxoplasmosis: Toxoplasmosis infection occurs when you eat undercooked meat. It is a leading cause of foodborne death in the U.S., according to the CDC. Usually undiagnosed, Toxoplasmosis (caused by parasites) can be serious for those with weakened immune systems and pregnant women. An estimated 40 million people in the U.S. are infected with the parasite.

• Shigella: Symptoms include diarrhea, fever, and cramps that begin one to two days after exposure. Shigella bacteria are more common on foods that are consumed raw. Most outbreaks can be traced back to food prepared by sick food workers. The CDC reports these bacteria causes around 450,000 infections in the U.S. every year, with antimicrobial resistant infections costing an estimated $93 million in direct medical costs.