1. Norovirus
California Foodborne Illness Lawyer
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CALIFORNIA FOODBORNE ILLNESS LAWYER SEBASTIAN GIBSON, NAMED A TOP LAWYER 14 YEARS IN A ROW
The Right Choice in Norovirus, Hepatitis, E. Coli, Listeria, Campylobacter, Staphlococcus, Clostridium Perfringens, Shigella and Salmonella Food Poisoning Attorneys
When you’ve suffered food poisoning anywhere in California, finding the right California Foodborne Illness Lawyer Sebastian Gibson is essential to protect your rights and to make sure you obtain the compensation you deserve for your injuries and all you’ve been through.
California Foodborne Illness Lawyer Sebastian Gibson offers over 45 years of experience representing injury victims and clients who deserve the best in legal representation and is ready to provide immediate assistance to you and yours after a food poisoning.
When you work with California Foodborne Illness Lawyer Sebastian Gibson, you’re working with someone named a Top Lawyer in Palm Springs Life Magazine year after year after year, and an attorney you can count on who has the determination to obtain a result you can be proud of.
Tired of trying to reach an attorney who will actually answer your calls or respond to your emails? Call us and see the difference when you’ve chosen the right California food poisoning lawyer for your case.
An Experienced California Foodborne Illness Lawyer, Sebastian Gibson
At the Law Firm of California Foodborne Illness Lawyer Sebastian Gibson, we have over 45 years of legal experience and millions of dollars in settlements to our name. California Foodborne Illness Lawyer Sebastian Gibson has been recognized by Palm Springs Life Magazine as One of the Top Lawyers of 2024, 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012 and 2011 and by Avvo as a “Superb” Lawyer. If you want a top lawyer on your side, call Sebastian Gibson. Call us today at (760) 776-1810.
Today, Norovirus has become the leading cause of food poisoning also known as foodborne illness. The foods most likely today to be associated with norovirus are prepared foods, frozen berries and shellfish.
Unfortunately, food poisoning cases are costly and complicated. Experts must be called in and litigation is expensive. But assuming your case is a serious one and not simply a case where you were queasy for just a short while, and you’ve been hospitalized and told you had food poisoning or a foodborne illness, the question now becomes, what do you do now?
Understanding Foodborne Illness
Foodborne illness, commonly known as food poisoning, occurs when a person consumes contaminated food or beverages. Various bacteria, viruses, and parasites can cause these illnesses, leading to symptoms ranging from mild gastrointestinal distress to life-threatening conditions.
The following are a list of the pathogens which cause foodborne illness in order of their prevalence, although that order of prevalence can change as outbreaks occur. Following each pathogen is the approximate number of annual cases in the U.S., the approximate number of annual deaths and the most common symptoms.
Different pathogens thrive in specific types of food. Understanding which foods are more likely to cause illness can help prevent infections. For that reason, the foods and other issues most likely to cause each specific type of foodborne illness is also listed for each. There can be a multitude of causes of your foodborne illness, but the ones listed below are some of the most common.
- Annual cases: ~21 million
- Annual deaths: ~900
- Common symptoms: Vomiting, diarrhea, nausea, stomach cramps, fever
- Common causes/foods: Contaminated water, raw or undercooked shellfish, leafy greens, fresh fruits, person-to-person transmission
2. Salmonella
- Annual cases: ~1.35 million
- Annual deaths: ~420
- Common symptoms: Diarrhea, fever, stomach cramps, vomiting
- Common causes/foods: Undercooked poultry, eggs, raw fruits and vegetables, unpasteurized dairy, contaminated water
3. Clostridium perfringens
- Annual cases: ~1 million
- Annual deaths: ~50
- Common symptoms: Diarrhea, abdominal cramps (no vomiting)
- Common causes/foods: Improperly stored meat, poultry, gravy, large food quantities left at unsafe temperatures
4. Campylobacter
- Annual cases: ~845,000
- Annual deaths: ~76
- Common symptoms: Diarrhea (sometimes bloody), fever, stomach cramps, vomiting
- Common causes/foods: Raw or undercooked poultry, unpasteurized milk, contaminated water
5. Staphylococcus aureus
- Annual cases: ~241,000
- Annual deaths: Very rare
- Common symptoms: Severe nausea, vomiting, diarrhea, stomach cramps
- Common causes/foods: Improperly stored deli meats, dairy products, mayonnaise-based salads, cream-filled pastries
6. Shigella
- Annual cases: ~450,000
- Annual deaths: ~40
- Common symptoms: Diarrhea (sometimes bloody), fever, stomach pain, dehydration
- Common causes/foods: Contaminated water, raw vegetables, salads, dairy, poor hygiene
7. Escherichia coli (E. coli) (STEC – Shiga toxin-producing E. coli, including E. coli O157:H7)
- Annual cases: ~265,000
- Annual deaths: ~30
- Common symptoms: Bloody diarrhea, severe stomach cramps, vomiting, kidney failure (HUS in severe cases)
- Common causes/foods: Undercooked ground beef, raw produce, unpasteurized dairy and juices, contaminated water
8. Yersinia enterocolitica
- Annual cases: ~117,000
- Annual deaths: ~35
- Common symptoms: Diarrhea, fever, abdominal pain (can mimic appendicitis)
- Common causes/foods: Undercooked pork (especially chitterlings), contaminated water, unpasteurized milk
9. Bacillus cereus
- Annual cases: ~63,000
- Annual deaths: Rare
- Common symptoms: Vomiting (emetic form), diarrhea (diarrheal form), nausea
- Common causes/foods: Rice, pasta, starchy foods, dairy, spices, improperly stored leftovers
10. Listeria monocytogenes
- Annual cases: ~1,600
- Annual deaths: ~260
- Common symptoms: Fever, muscle aches, nausea, diarrhea; can cause miscarriage and meningitis in high-risk groups
- Common causes/foods: Soft cheeses, deli meats, smoked seafood, unpasteurized dairy, raw vegetables
11. Botulism (Clostridium botulinum)
- Annual cases: ~200 (foodborne ~30 cases)
- Annual deaths: ~5
- Common symptoms: Paralysis, difficulty swallowing, slurred speech, blurred vision, respiratory failure
- Common causes/foods: Home-canned foods, fermented fish, honey (infant botulism), improperly stored garlic/oil mixtures
12. Hepatitis A
- Annual cases: ~12,000 (varies due to outbreaks)
- Annual deaths: ~100
- Common symptoms: Jaundice, fatigue, nausea, abdominal pain, fever
- Common causes/foods: Contaminated water, raw shellfish, unwashed produce, food handled by infected individuals
13. Hepatitis E
- Annual cases: Very rare in the U.S. (~100, mostly from travel)
- Annual deaths: Rare (except for pregnant women, where fatality can reach 25%)
- Common symptoms: Jaundice, fatigue, nausea, abdominal pain, fever
- Common causes/foods: Contaminated water, undercooked pork or wild game (deer, boar), shellfish
Key Takeaways:
- Most common: Norovirus (~21 million cases), Salmonella (~1.35 million), Clostridium perfringens (~1 million)
- Most deadly: Listeria (260 deaths), Norovirus (900 deaths), Salmonella (420 deaths)
- Common causes: Poor hygiene, raw/undercooked foods, contaminated water, improper food storage
What to Do If You Suspect You Have Food Poisoning
If you suspect food poisoning, take the following steps:
1. Seek Medical Attention
Some foodborne illnesses can become severe, leading to dehydration, hospitalization, or long-term complications. If symptoms persist, seek medical care immediately.
2. Preserve Evidence
If you still have any of the suspected food that caused your illness, do not throw it away. Store it in a sealed container in the refrigerator or freezer. This can be tested later for contamination.
3. Collect a Sample of Vomit or Stool (If Possible)
In some cases, laboratories can identify the pathogen responsible for your illness from biological samples. If directed by a healthcare provider or health department, collect a sample and store it properly for testing.
4. Report the Illness
Notify your local health department if you suspect food poisoning, especially if it was from a restaurant, grocery store, or packaged food. This can help prevent further infections. Call your County Health Department, and any other health agency which may be willing to investigate the problem.
It becomes vitally important for a foodborne illness attorney such as California Foodborne Illness Attorney Sebastian Gibson to learn others have also been infected with a foodborne illness or virus from the same source as yours.
5. Document Everything
Keep records of the following:
Symptoms and their progression
Medical bills and receipts
Receipts or packaging from the suspected food
Reports made to health authorities
6. Consult a California Foodborne Illness Attorney
If your illness was caused by contaminated food from a negligent company, restaurant, or food producer, you may be eligible for compensation. An experienced foodborne illness attorney such as California foodborne illness attorney Sebastian Gibson can help you gather evidence, navigate legal claims, and hold the responsible parties accountable.
California Food Poisoning Lawyer
If you’ve been hospitalized from food poisoning and told you have a foodborne illness, call our law firm so we can speak to you about your case and evaluate the link between the food and your illness and determine the damages involved. You must act quickly in a foodborne illness case or one that causes food poisoning to your family.
With law degrees both in California and in Great Britain, decades of experience in California and additional years in London as an international attorney, Sebastian Gibson has been called “Brilliant” and “A Legend.” Avvo, which rates attorneys across the U.S. rates Sebastian Gibson as “Superb,” their highest rating.
If You’ve Been Hospitalized For Food Poisoning, Call California Foodborne Illness Lawyer Sebastian Gibson Immediately
Remember, for you to have a food poisoning case, there must be evidence that the food was contaminated with a foodborne pathogen. Food that’s been tested can prove this when E. coli or another pathogen is found in a sample of the same food or when a number of other people who ate at the same restaurant or other food serving event at or around the same time contracted the same foodborne illness.
You must also have damages, i.e. medical bills, wage loss or considerable out of pocket expenses connected with the food poisoning. In a worst case scenario, a family can lose a loved one who has been infected with a foodborne bacteria, virus, parasite, fungi or toxin.
When you need the best lawyer for a food poisoning or foodborne illness case, consider California Foodborne Illness Lawyer Sebastian Gibson. With offices in Palm Desert and Newport Beach, our lawyers, including one of the country’s top trial attorneys with whom we collaborate, can assist you with your food poisoning case in the Coachella Valley, Orange County and throughout California and by associating with attorneys in other states, the entire country.
