Oregon Food Poisoning Attorneys
E. Coli has been the subject of numerous food poisoning lawsuits, including the Jack and Box cases in the 90s that left 178 victims with permanent injuries such as kidney and brain damage.
Every time a restaurant, manufacturer, or company sells food to the community, they ask consumers to trust them. They implicitly say to consumers, "trust us, our food is safe to eat." Consumers rely on this trust and expect food to be safe to when they eat at a restaurant or go shopping for food. When a restaurant, manufacturer, or company violates this trust and sells food that is not safe to eat, they can be held responsible for the harm caused, with a food poisoning claim.
The most common types of cases our Oregon food poisoning lawyers encounter occur from Salmonella outbreaks, E. coli outbreaks, and campylobactor. While not as common, we also see cases resulting from botulism, hepatitis A, norovirus, shigella, and listeria.
Each foodborne illness has its own set of symptoms, incubation time, and long-term complications. For example, Salmonellosis, the disease caused by salmonella, has an incubation period of 12-72 hours, generally lasts for 4-7 days, and in the average case does not cause permanent damage. E. Coli, on the other hand, has an incubation period of 1-10 days and can cause permanent kidney damage. Our salmonella and E. coli lawyers have experience handling all types of food poisoning claims and are more than willing to answer any questions you have related to your specific case.
Salmonella is a common source of food poisoning claims often resulting from improper manufacturing and preparation.
Food poisoning cases in Oregon, like a salmonella outbreak or E. coli outbreak, are generally pursued by an attorney by means of a strict liability product defect claim. Simply put, food and food products are types of products that are sold to the public. Food that is contaminated is a defect of that product.
To prove a strict liability product defect claim in a food poisoning case, your lawyer must establish three things. First, the lawyer must show that the defendant was engaged in the business of selling the food. Second, they must prove the food was in defective condition that was unreasonably dangerous. Finally, the lawyer must show that the food was intended to and did reach the consumer without substantial change.
Due to long incubation periods for foodborne pathogens, it can sometimes be difficult pinpoint which particular food caused the illness. To do this, our food poisoning lawyers will start by investigating what the prospective client ate during the possible incubation periods. In larger outbreaks, our lawyers work with public health departments and other agencies to pinpoint the cause of the outbreak.
The investigation into an outbreak can sometimes lead to a large manufacturer that carelessly produced contaminated food, or a small restaurant that didn't prepare its food properly. Our lawyers recommend writing down detailed information about all food eaten during the possible incubation period as soon as possible. The sooner you write this information down the more accurate the information will be. To properly investigate a food poisoning claim, our attorneys will want to know what was eaten, when it was eaten, and how it was prepared.
Feel free to call one of our lawyers if you have questions or would like a free consultation about a food poisoning case. Our law firm takes cases across Oregon and the United States.
More About Salmonella Food Poisoning
- Introduction to Salmonella Food Poisoning Cases & Claims
- What is Salmonella? Brief History of Salmonella
- Salmonella Lawsuits: Consumer Rights and How to Hold The Responsible Party Accountable
- History of Salmonella Litigation: Past Examples of Salmonella Cases
- Frequently Asked Questions about Salmonella Cases & Lawsuits