Campylobacter Food Poisoning

Every year, more than 2.4 million Americans contract campylobacter — a bacterium that can cause severe diarrheal illness. The second most common food-borne gastrointestinal disease after salmonellosis, campylobacteriosis kills about 120 of its victims each year. The most common source of campylobacter infection is raw or undercooked poultry and meat, as well as raw milk products. Some of the most recent large-scale campylobacteriosis outbreaks occurred in 2009 at a Chipotle Mexican Grill in Minnesota and Kinkin Corner Dairy in Colorado. After more than 10 people became sick with campylobacteriosis at each location, investigations revealed that the likely culprits were undercooked chicken and raw milk, respectively.

Campylobacteriosis: Symptoms and Treatment

After being exposed to campylobacter, most individuals develop symptoms of campylobacteriosis within two to five days. Some of the telltale signs of campylobacteriosis include severe diarrhea, high fever, abdominal pain and vomiting. In most cases, campylobacteriosis victims recover without specific treatment within seven to ten days. Sometimes, however, campylobacter food poisoning can lead to serious complications, such as dehydration, kidney failure, brain infection and sepsis. Another major campylobacteriosis side effect is Guillain-Barre syndrome. This condition affects hundreds if not thousands of victims every year, causing nerve damage and partial or complete paralysis.

The standard treatment of campylobacteriosis consists of antibiotics and rehydration fluids. The antibiotics shorten the duration of the disease while rehydration therapy helps replace important body fluids lost due to diarrhea and vomiting.

Campylobacter Food Poisoning: Legal Recourse

When consumers buy groceries at a store or enjoy a meal at a restaurant, they have a right to expect that the food will be reasonably safe. When the manufacturers, distributors or servers of food products negligently fail to ensure adequate safety and sanitation measures, they might be held liable for any damages sustained by the consumers as a result.

For example, in 2006 a 21-year-old woman contracted campylobacteriosis after dining at a Salt Creek Grille in Orange County, California. Her initial symptoms of diarrhea, fever and abdominal pain worsened and caused the onset of Guillain-Barre syndrome, which left her with a 40 percent muscle paralysis. In order to hold the restaurant responsible for her suffering, the woman filed a personal injury lawsuit, as a result of which she received $3.2 million in compensation for the financial, physical and psychological harm caused by her sickness.

Another infamous campylobacteriosis outbreak occurred in 2009 at a Chipotle Mexican Grill in Apple Valley, Minnesota. After more than 10 patrons complained of campylobacteriosis symptoms within five days of dining at the restaurant, an environmental health investigation revealed that the likely source of the foodborne illness outbreak was undercooked chicken. If the Chipotle campylobacteriosis victims can prove that they sustained damages as a result of contracting campylobacter at the restaurant, they might be entitled to compensation.

Contacting an Experienced Campylobacter Lawyer

If you or your loved one has been diagnosed with campylobacteriosis and you suspect that the cause of the infection was a contaminated food product, contact the law offices of Aylstock, Witkin, Kreis & Overholtz at (844) 794-7402, as you might be entitled to compensation. The skilled food poisoning attorneys of AWKO Law will conduct a thorough case review and file a personal injury lawsuit on your behalf if appropriate. In addition to helping campylobacteriosis victims hold those responsible for their suffering financially liable, the lawyers of Aylstock, Witkin, Kreis & Overholtz have extensive experience helping E. coli, shigella, diphyllobothriasis and salmonella food poisoning victims advance their legal rights.