foodborne illness

Centers for Disease Control (CDC) estimates that one in six Americans—that’s 48 million people—get sick each year from contaminated food and beverages. Food poisoning and other foodborne illnesses send 128,000 to the hospital yearly, and of those approximately 3,000 will die of bacteria, viruses, or microbes (“pathogens”) found in improperly cooked or handled food. The long-term complications of a foodborne illness—like Salmonella or E. coli—can cause a great deal of suffering and lead to a lifetime of serious health problems.

Some of the common foods associated with foodborne illnesses are raw meat and poultry, raw eggs, unpasteurized milk and raw shellfish but even fresh fruits and vegetables, when consumed raw, pose a health concern. Defective products also can cause sickness such as contaminated bottled water or improper storage of perishable foods. Food workers can cause contamination by failing to wash their hands after using the rest room. For tips on safely processing foods, visit the food safety page at CDC.

The elderly, the very young, pregnant women and those that have weakened immune systems have the greatest risk of developing a foodborne illness. But everyone is vulnerable—you can be perfectly healthy, eat a good diet and still become dangerously or deathly ill from food contamination. If you or a loved one were a victim of a serious foodborne illness, contact our attorneys. Faxon Law Group is practiced and prepared in prosecuting these types of claims. We can evaluate your case and help you recover money for your medical bills, lost wages and other expenses related to your illness.


Common questions and answers regarding food poisoning

An A-Z Index for foodborne illnesses