Health officials recognize over 250 different types of food poisoning, which cause an estimated 76 million illnesses per year. Therefore, next time you suffer from nausea, vomiting, and diarrhea, there is a good chance that it is food poisoning and not the stomach flu. Although food-borne illnesses include everything from viruses to parasites, the second most common cause of food poisoning is a bacteria called campylobacter.
Campylobacter jejuni is a bacteria that causes a disorder called campylobacteriosis, which is normally carried by raw chicken or other poultry. Chickens can carry the bacteria without showing any signs of infection. Then, when the animal is slaughtered, the intestines can leak campylobacter onto the meat. In fact, over half of the raw chicken available on the U.S. market carries this bacteria. If you cut the meat on a cutting board and then use the knife or board to cut something else, you can transfer the bacteria to other types of food.
Two to five days after you consume food contaminated with campylobacter, you will notice symptoms typical to food poisoning. One of the main problems that you face with food poisoning is dehydration. Additionally, you may suffer from symptoms such as:
- Diarrhea, sometimes bloody
- Fever
- Abdominal pain and cramping
- Nausea
- Vomiting
Although most people recover from campylobacteriosis in 2-5 days, it can take others up to ten days to recover. In some cases, the infection can leave people with more serious problem like:
- Meningitis
- Urinary tract infections
- Reactive arthritis
- Guillain-Barre syndrome
Sadly, about 124 people die each year from campylobacteriosis. Thus, all people involved in the food industry, from poultry farmers to restaurant chefs, should work to prevent the spread of this food-borne illness. If you have suffered from this illness as a result of eating contaminated food, you should not let this go unpunished. To discuss your case, visit the website of the Detroit product liability attorneys from Ravid & Associates, P.C., today.
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