Food Poisoning – Airborne Illness

Unfortunately, there are numerous reported cases each year of serious injury and death due to infections incurred by contaminated food products and airborne food illness. Food poisoning and airborne food illness typically result from the following bacteria: e. coli, salmonella, listeria, camplobacter and clostridium. The contamination is often traced back to the food processing plant, farm, or manufacturing facility. Cross-contamination can take place during food preparation at a grocery store, restaurant, food market, festival, hotel, cruise ship or other public setting. These kinds of cases can be very complex and require due diligence to track the source of the contamination and/or cross-contamination.

High Risk Groups Susceptible to Infection

  • Elderly
  • Yung Children & Infants
  • Pregnant Women
  • Persons with chronic illness or weakened immune systems

High Risk Foods Prone to Bacterial Growth

  • Eggs
  • Dairy Products
  • Meat, Poultry, Seafood

Conditions that Affect Bacterial Growth

  • Time – leaving food out of refrigeration for too long
  • Temperature – not properly cooling raw food products or keeping cooked food hot enough while serving
  • Water – moisture can accelerate bacterial growth
  • Ph Balance – low ph balance fosters bacterial growth


Food poisoning cases can result in mild symptoms that are often attributed to other illness, such as diarrhea, vomiting, dehydration and stomach pain. However, if there is any possibility that it may be the result of food poisoning, it is important to seek medical attention immediately in the event that complications arise. Serious injury, liver failure, and even death have occurred in extreme cases (often when the victim belongs to the high-risk groups mentioned above).

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