San Jose Food Poisoning Attorneys
Food Poisoning FAQs
Whether you came down with a stomach cramp and diarrhea recently, and you suspect that a food-borne pathogen may be to blame; or a family member just spent weeks in a hospital recovering from a food illness, and you suspect that a careless restaurateur may have been to blame; these FAQs about food poisoning can equip you with critical knowledge to protect your rights and health.
1. What are some food poisoning statistics?
According to the Centers for Disease Control and Prevention, around 76 million cases of food poisoning occur each year. 5,000 victims. 325,000 people are hospitalized. Food poisoning is incredibly costly. Some estimates suggest that salmonella-based food poisoning alone leeches $1 billion from the economy in lost productivity and hospital bills.
2. What causes food poisoning?
There are two basic causes: Infectious agents, like bacteria and viruses; and toxic compounds, like the compounds found in poisonous mushrooms or uncooked blowfish.
3. What are general symptoms of food poisoning?
Symptoms depends on a variety of factors, including your relative health, the nature of the contamination, the medical help you get (and how soon you get it), and your own biochemistry and genetic predispositions. Common symptoms include diarrhea, cramping, abdominal pain, blood while passing stool, fever, and flu-like symptoms.
4. How do I know if I have been "food poisoned"?
According to the CDC and other independent sources, many cases of food poisoning go completely below the radar. Often food poisoning is mistaken for some other problem - like the flu. In some cases, the symptoms may be mild enough to ignore. In other cases, the symptoms may not manifest until days after the toxic food has been ingested. For instance, say you ate an undercooked hamburger on Monday. This burger gives you salmonella poisoning. You may not feel any symptoms from the poisoning until Wednesday. Thus, it can be tough to trace back and prove that a specific food gave you the poisoning.
5. What are some common infectious agents that cause poisoning?
Common viruses include noroviruses, rotaviruses, and hepatitis. Common bacterial agents include staphylococcus aureus, campylobacter, salmonella, and escherichia coli.
6. Will cooking and/or freezing food destroy pathogens and toxic compounds?
The answer obviously depends on the kinds of compound and the heat change. In general, viruses and bacteria that cause food-borne illnesses are more resistant to cold than they are to heat. That's why refrigerating or even freezing food may not kill viruses or bacteria, but cooking the food will do the job. That said, some viruses and bacteria can withstand even high temperatures - and foods can also be re-contaminated after they have been cooked, especially during handling and storage.
7. What can I do if I suspect that another party caused or contributed to my food poisoning?
Connect today with the San Jose food poisoning lawyers at Van Der Walde & Associates in Northern California. Call 877-862-6288 for your free case evaluation, or explore additional resources at www.vanderwalde.com.
