Campylobacteriosis
Aylstock, Witkin, Kreis & Overholtz, PLLC
Campylobacteriosis is an infectious disease caused by Campylobacter jejuni or Campylobacter coli bacteria. The second most common food-borne diarrheal illness in the United States, campylobacteriosis affects more than 2 million people every year. While most campylobacter victims recover within a week, campylobacteriosis can lead to the onset of Guillain-Barre syndrome, a rare form of paralysis. Other rare but serious campylobacteriosis complications include meningitis, respiratory failure and sepsis. The Centers for Disease Control and Prevention estimate that about 120 individuals die every year due to campylobacteriosis complications.
Campylobacteriosis: Causes
Campylobacters are present in soil, water and the intestines of many birds and animals. Humans typically contract campylobacteriosis from raw or undercooked poultry and meat, as well as raw milk. According to a 2005 survey conducted by the FDA, campylobacter was found in 47 percent of the tested raw chicken breasts. If chicken is not cooked thoroughly, campylobacter can enter the human gastrointestinal tract where it causes inflammation resulting in the onset of violent diarrhea. Other symptoms of campylobacteriosis include abdominal cramps, vomiting, nausea and fever. The symptoms typically begin two to five days after contracting the bacteria.
Campylobacteriosis Outbreaks
While large-scale campylobacteriosis epidemics are rare, they can and do occur. One of the most recent outbreaks occurred in 2009 when more than 10 people developed severe diarrhea after eating at a Chipotle Mexican Grill in Apple Valley, Minnesota. The initial environmental health investigation pointed to several chicken and non-chicken dishes as the likely source of campylobacter infection. Chicken at the restaurant was being undercooked at times, which might have allowed campylobacter to remain in the chicken dishes and contaminate other foods. If it can be proven that the restaurant acted negligently in failing to provide patrons with reasonably safe food, Chipotle campylobacteriosis victims might be entitled to compensation.
Another infamous campylobacteriosis contamination occurred in 2006 at the Salt Creek Grille in Orange County, California. After eating at the restaurant, several patrons experienced severe diarrhea. One of the campylobacteriosis victims, a 21-year-old woman, developed Guillain-Barre syndrome, which left her with permanent nerve damage and 40 percent body paralysis. To hold the Salt Creek Grille responsible for her suffering, the woman filed a personal injury lawsuit, which was settled for $3.2 million.
Campylobacteriosis Legal Help
Campylobacters are widespread in a variety of environments, and almost anyone can become sick with campylobacteriosis. In cases where it can be proven that the disease was caused by a campylobacter-tainted food product, the manufacturers and/or handlers of the product might be held financially liable for the damages incurred by the victims. If you suspect that your illness or the symptoms of your loved one were caused by a defective product, contact the offices of Aylstock, Witkin, Kreis & Overholtz at (888) 255-2956 for a comprehensive case review and sound legal advice. The lawyers of AWKO Law have many years' experience negotiating and litigating cases arising from food poisoning involving campylobacters, E. coli, salmonella, botulism and listeria.
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Aylstock, Witkin, Kreis & Overholtz
803 North Palafox St.
Pensacola, Florida 32501
55 Baybridge Dr.
Gulf Breeze, Florida 32561
