Campylobacteriosis

Overview of Food Poisoning Due to Campylobacter

Campylobacteriosis is one of the most common bacterial foodborne illness in the United States. The U.S. Centers for Disease Control & Prevention (CDC) estimates that almost 850,000 Americans suffer food poisoning due to Campylobacter every year. There are numerous species of the Campylobacter bacteria, but most human illness is caused by the bacterium Campylobacter jejuni which naturally resides in the intestines of warm blooded animals and birds. Symptoms of diarrhea (sometimes bloody), abdominal pain or cramping, nausea, vomiting and fever (in some cases) usually appear within 2-5 days of exposure. The majority of cases resolve within a few days to a week, although infrequently the infection spreads to the blood stream causing sepsis and death in rare instances. According to the CDC, Campylobacteriosis is associated with nearly 8500 hospitalizations and 100 deaths in this country annually. Most fatal cases of Campylobacteriosis involve patients who are immunocompromised. In a small proportion of patients, Campylobacter infections trigger or exacerbate a functional gastrointestinal disorder known as Post Infectious Irritable Bowel Syndrome. Also, Campylobacter food poisoning can lead to a rare but serious neurological disease called Guillain-Barre Syndrome, although this occurs in less than 1% of all cases. Thus, while the number of Campylobacter infections is very high, the incidence of death or serious complications is relatively low. Learn more about other Types of Foodborne Illnesses.

The Causes and Prevention of Campylobacter Infections and Illnesses

Most infections result from the consumption of poultry or other meat products contaminated with the Campylobacter pathogen due to contact with animal feces during slaughter and/or subsequent processing. Chicken is the most common food implicated, although other potential food sources include undercooked turkey, duck, game fowl, beef, pork, lamb and other meats (and/or the juices of the same), eggs, unpasteurized milk, and fresh produce. Campylobacter infections occur frequently in part because a very small number of organisms can cause illness in humans. Thus, even one drop of juice from raw chicken can cause food poisoning. Fortunately, Campylobacteriosis usually occurs as an isolated event and not as part of a widespread outbreak. Consumers can reduce the risk of infection by adequately cooking any raw poultry or other meat, and using safe food handling practices to avoid cross contamination.

Obtain Legal Advice from an Experienced Atlanta, Georgia Food Poisoning Attorney

Food safety litigation is a primary focus area for the Atlanta law firm of Ragland Law Firm, LLC. The firm’s trial attorneys frequently handle food poisoning claims and lawsuits for individuals living in Atlanta, Lawrenceville, Canton, Kennesaw, Stockbridge, Newnan, Macon, Valdosta and other parts of Georgia. These lawyers also regularly handle cases involving food foreign object injury and allergic food reactions. Learn more about their Food Safety Case Results. If you or a family member has suffered Campylobacter food poisoning or other foodborne illness, contact us to discuss your case with a qualified food safety lawyer.