San Jose Foodborne Illness Lawyers
Causes of Food Poisoning
The causes of common food poisoning can roughly be broken down into two categories:
- Agents that cause infection. These include parasites, bacteria, and viruses.
- Toxic compounds, such as poisons found in poisonous blowfish or mushrooms as well as pesticides and other spray-on chemicals.
Let's examine both of these causes in more detail.
1. The infectious causes
A. Viruses
Dozens of different viruses can cause food poisoning or food poisoning-like symptoms. The most common groups of viruses include Hepatitis A, rotaviruses, and noroviruses. The so-called "stomach flu" is usually caused by a norovirsus, also known as a calicivirus. Rotaviruses can be found in feces and can lead to more severe food poisoning symptoms, such as high fever and significant diarrhea. Children and infants may be at risk for rotavirus infection, particularly if they play in dirty shared facilities. Hepatitis A can also be transferred from feces into food and can cause mild to significant illnesses as well as jaundice (yellowing of the eyes).
B. Bacteria
Bacteria can infect the body directly, driving inflammation, particularly in the intestines. Bacteria can also cause the production of toxic chemical compounds, which can have primary and secondary effects on the digestive system and other organ systems. These toxic chemicals can cause problems like renal failure (trouble with your kidneys) as well as vomiting, headaches, and even death. Individuals with weaker immune systems -- such as the elderly, the very young, and the very sick -- tend to be more at risk for the more significant dangerous effects. Common bacterial causes of food poisoning include E. coli, bacillus cereus, staphylococcus aureus, salmonellae, and campylobacter.
C. Parasites
Hundreds of different parasites can cause food poisoning or food poisoning-like symptoms. These include worms, paramecia, fungi and larger and more sophisticated parasites.
One parasite, the tape worm, actually literally consumes the food you eat before your body can absorb the nutrients. Hence, infected victims may develop a voracious hunger.
2. Toxic elements
Toxic compounds in plants, flowers, mushrooms, and certain meats can lead to problems ranging from simple flu-like symptoms that go away after 24 to 48 hours to potentially life-threatening problems with the kidneys, liver, and central nervous system. One of the most famous and memorable kinds of toxic-driven food poisoning involves the Japanese seafood delicacy fugu - a kind of blowfish. Sushi chefs train for years to prepare fugu correctly. Improperly treated fugu can be so poisonous that diners will die from consuming a miniscule amount of the toxic compounds.
If you recently got sick - or a child or other family member suffered food poisoning - as a result of another party's carelessness, negligence, or the mislabeling of a food product, you may have many dynamic legal resources available to you to get paid for things like your medical bills, surgeries, time off of work, and pain and suffering. Look to the trusted Northern California foodborne illness law firm of Van Der Walde & Associates for an immediate free consultation. Head to www.vanderwalde.com to learn more, or call 877-862-6288 now.
