Foodborne Illness Causes
What are some of the most common causes of foodborne illness?
Bacterial agents account for a vast majority of foodborne illnesses, at least in the United States. Salmonella, listeria, and e. coli bacteria account for a sizable percentage of cases.
Are there any other bacteria that can cause food related pathologies?
Yes. Other common bacterial agents include staphylococcus, streptococcus, and shigella. Your doctor can help you zero in on the potential culprit using tests and observation.
Are there pathogens other than bacteria that can cause food illnesses?
Yes. These other culprits include what are known as mycotoxins (toxins made by fungi); viruses such as norovirus, rotavirus, and hepatitis A; parasites like tapeworms and nematodes; protozoa; toxic agents known as prions; and natural toxins that may or may not be pathogen borne, such as alkaloids, sulphur, conium, and other plant toxins.
How can you tell whether a negative reaction to food is caused by intoxication as opposed to an allergic reaction?
The answer depends on your constitution, history, and biochemistry. Let’s say, for instance, that you are allergic to peanuts. Depending on your sensitivity, you can get sick from eating foods that have merely come into contact with peanuts. Environmental factors may also matter. Your immune system can be compromised by stress or lack of sleep, for instance.
In other words, the short answer is that it can be difficult to pinpoint precisely what’s causing your seemingly-food-poisoning-related symptoms. Thus, your best bet is to get in touch with your physician immediately, followed by a skilled Washington food poisoning attorney.
For more help, call 1-800-418-8282 to get in touch with our Seattle, Washington food poisoning attorneys here at the Bernard Law Group. Our highly trained, deeply experienced professionals can provide a free consultation to help you determine whether or not you may be able to take legal action against an entity or a person who gave you food poisoning.