Food Poisoning Often Caused By Negligent or Unregulated Safety Procedures

Campylobacter - The Center for Disease Control and Prevention estimate that nearly 2.5 million Americans are affected by Campylobacteriosis each year. The most common causes of the illness include raw poultry, either due to improper handling, preparation, or consumption, non-pasteurized milk, insufficiently cooked meat, pets carrying the infection, and water that has been contaminated.

Botulism - A rare but serious illness caused by the bacterium Clostridium botulinum. Even a small quantity (as is extremely dangerous and can cause paralysis and death in humans. The most common source of foodborne botulism is home-canned products, though commercially canned products can be contaminated.

Listeria - Listeriosis is an uncommon but serious illness that primarily affects persons with compromised immune systems. Foods associated with Listeria are uncooked meat, uncooked and smoked fish, uncooked vegetables, non-pasteurized milk products, and some processed foods.

E Coli - The Center for Disease Control and Prevention estimates that E. Coli affects 73,000 persons a year. The most common causes of E Coli are eating undercooked meat, drinking raw milk, or exposing oneself to contaminated water.

Giardia - Giardia is caused by a parasite, not a bacterium or virus. Swallowing improperly treated water is a common means of contracting the illness.

Norovirus and Rotavirus - Rotavirus is a common viral infection that primarily affects children. Noroviruses are a common type of foodborne illness that causes what is commonly referred to as the stomach flu.

Salmonella - Salmonellosis is a very common foodborne illness, affected approximately 1.4 million Americans a year. Salmonella is usually contracted by the ingestion of food or drink that has been contaminated, either by animal feces or contact with infected animals.