Although S. Enteritidis is a common strain, DNA testing called pulsed-field gel electrophoresis (PFGE) can be used to find an outbreak. This is important evidence that can be used in a lawsuit against a food processor, retailer or restaurant. You can talk with a lawyer at our law firm regarding PFGE and how you can get this evidence for your lawsuit.
If you are diagnosed and have PFGE evidence connecting you to an outbreak of illness caused by a specific food product or location (restaurant, grocery store, etc.), you may be able to receive compensation for the following:
Pain and suffering
Loss of quality of life
Our lawyers have won money for clients who were part of outbreaks linked to restaurants and food products.
A bacterium, S. enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness.
A person infected with this bacterium usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. If you have had a Salmonella enteritidis infection (salmonellosis) you should be compensated for this and any medical expenses by the company that caused your pain.
Our lawyers represented people sickened in the outbreak linked to Wright County Egg, an Iowa producer that recalled over 200 million eggs.
The elderly, infants, and those with impaired immune systems may have more severe symptoms. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. In addition, some victims develop reactive arthritis, an extremely painful condition.
How Eggs Become Contaminated
Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.
Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare.
However, unlike eggborne salmonellosis of past decades, the current epidemic of S. enteritidis linked to Wright County Egg eggs is due to intact and disinfected grade A eggs. The reason for this is that this bacteria silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.
Food Eaten at a Restaurant
Many dishes made in restaurants or commercial or institutional kitchens are made from pooled eggs. If 500 eggs are pooled, one batch in 20 will be contaminated and everyone who eats eggs from that batch is at risk.
Restaurants are liable for any illnesses caused by their food. In the Salmonella Enteritidis outbreak linked to Wright County Egg eggs, many of the people were sickened from restaurant food that used the contaminated eggs. In these cases like this, those sickened can sue both the restaurant and food supplier.