Foodborne Pathogen Types
Understanding different pathogens and their complications.
Severity Matters
The type of pathogen and resulting complications significantly impact settlement value. E.coli O157:H7 and Listeria cases with organ damage have the highest values.
E. coli O157:H7
$400,000+ averageMost dangerous E. coli strain. Can cause Hemolytic Uremic Syndrome (HUS), leading to kidney failure. Common sources: undercooked beef, raw milk, contaminated produce.
Salmonella
$150,000 averageMost common cause of food poisoning. Can cause reactive arthritis lasting months or years. Sources: poultry, eggs, raw produce.
Listeria monocytogenes
$500,000+ averageHigh mortality rate, especially dangerous for pregnant women, elderly, and immunocompromised. Sources: deli meats, soft cheeses, unpasteurized dairy.
Campylobacter
$180,000 averageCan trigger Guillain-Barré Syndrome (GBS), causing paralysis. Sources: undercooked poultry, unpasteurized milk.
Norovirus
$50,000 averageMost common cause of foodborne illness outbreaks. Usually resolves quickly but very contagious. Common on cruise ships and buffets.