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The Staph bacteria is a robust one. It can easily live freely in the environment or can find refuge in the skin or the upper respiratory tract of a person or an animal. It is also a normal inhabitant in the lower reproductive tract of women. In fact, an estimated 20-30% of the human population carry Staphylococcus Aureus in the long term. It is one of the leading causes of skin and soft tissue infections. It is also a foodborne illness.
If you or a loved one has contracted the Staph bacteria from contaminated food, contact the food poisoning lawyers at The Lange Law Firm, PLLC. You may be able to recover compensation for your damages. Learn more during a free consultation with our top-rated team.
Staphylococcus aureus, also called “golden staph,” is a bacterium that can grow without the need for oxygen.
Staphylococcus was identified in 1880 by Sir Alexander Ogston in Aberdeen, Scotland who found it in pus from a surgical abscess in a knee joint. The bacterium is a part of normal human flora and does not cause infection. For most people, the bacteria live in their noses and on their skin.
When the bacterium lives inside the human body without causing an infection, it is called colonization. In fact, about 20% of the population is always colonized with Staphylococcus Aureus, and about 60% of people are colonized off and on. Staph infections can turn deadly only if the bacteria invade other parts of the body and enter into the joints, lungs, heart, bones, and bloodstream.
Staphylococcus Aureus can spread if a food handler contaminates the food with unclean hands and/or if the food is also not properly refrigerated. The equipment and surfaces where food is prepared can also get contaminated by the bacteria. These bacteria spread rapidly at room temperature and produce a toxin that can spread illness. This is why leaving food out for longer than two hours (or 1 hour in warm outdoor temperatures) can cause illness.
The infection can also spread if a person comes in contact with an infected wound, has skin to skin contact with an infected person, or comes in contact with objects that have been used by infected person – such as towels, clothing, sheets etc.
Pets (mainly cats and dogs) also carry these bacteria. It is likely that a person can become infected with this bacterium if they come in contact with an infected animal. Some believe health-care workers’ dogs could be considered a significant source of antibiotic-resistant S. aureus, especially in times of outbreak.
Staphylococcus Aureus can cause a variety of symptoms ranging from skin infections to food poisoning. Here is a list of symptoms Staphylococcus Aureus can cause:
Yes. All types of Staphylococcus Aureus infections are quite contagious. An infected person can easily spread the bacteria to others through sneezing, coughing, or touching foods when sick.
Staphylococcus skin infections are usually diagnosed on the basis of their appearance. Other infections, like food poisoning infections for example, require samples of blood, stool, or other infected fluids. These samples are then sent to a laboratory to grow (or culture) the bacteria. These tests will help in confirming the diagnosis and find out which antibiotics will work the best for the culture.
The treatment of Staphylococcus Aureus generally includes cephalosporins, nafcillin, and related antibiotic drugs such as sulfa drugs or vancomycin. Many Staphylococcus Aureus infections are becoming antibiotic resistant. By 1950, penicillin-resistant Staphylococcus Aureus isolates increased to 40% and the numbers increased to 80% by 1960. Antibiotic resistance strains are increasingly being treated by vancomycin.
Although most Staphylococcus Aureus infections are not serious, Staphylococcus Aureus can sometimes lead to complications. These can include:
Whether you have a Staphylococcus case will often depend on the severity of your illness and if there is evidence linking it to the defendant (at-fault party). For example, if you suffered from food poisoning symptoms for six hours, it will likely not be worth the time and expense to pursue a claim. Whereas, if you suffered a long-term complication that led to weeks or months in the hospital with the inability to work, then you have a much stronger case.
Since food is considered a product, manufacturers, distributors, retailers, restaurants, and any other party involved in the distribution chain can be liable for selling contaminated food. As a result, you have the right to hold those responsible accountable for your illness and related losses. To find out if you personally have a Staphylococcus case, the best option is to take advantage of the free consultation many food safety lawyers offer, including our firm.
Hiring an attorney for your Staphylococcus case will dramatically increase your chances of success. The burden of proof will fall on you, which means you need solid evidence to support your claim that the defendant caused your illness. While you are recovering, your attorney will help you determine the source of your condition, evidence to prove it, and find out if others also became ill. Because of their experience and extensive knowledge of applicable state laws, your attorney will be able to build your case, handle all communication with the defendant, and negotiate a fair settlement that fully covers your losses. If the defendant or their insurer refuses to settle for fair compensation, your attorney will be prepared to represent you in court.
Damages is the legal term referring to the compensation that you can recover in a Staphylococcus lawsuit due to your losses. The types of damages you may be entitled to include the following:
This type of compensation is meant to make a victim “whole” again, or as close as possible to the state they were in before the illness. There are two subcategories of compensatory damages: economic and non-economic damages.
This second type of damages is awarded with the intent to punish the at-fault party and deter others from similar behavior. Punitive damages are reserved for cases that involve a defendant who acted with an extreme reckless disregard for the safety of others.
Staph preventive measures are based on good hygiene. Wash your hands with with antibacterial soaps or hand wash. People who have Staphylococcus Aureus infections should avoid handling food and touching other people.
For food handlers, refrigerating and storing foods at 41 degrees Fahrenheit or below will help greatly reduce the growth process. Foods should be chilled to this temperature within about 4 hours to be safest.
Staphylococcus Aureus is naturally susceptible to almost all antibiotics that have ever been developed. Resistance is mostly acquired by horizontal gene transfer, even though chromosomal mutation and antibiotic selection can play an important role too.
But many strains have developed antibiotic resistance. When the carriers take antibiotics, the antibiotics is successful in killing the strains that are non-resistant, but they will leave behind resistant strains, which can then multiply.
Methicillin Resistant Staphylococcus Aureus (MRSA) are the most common forms of antibiotic resistant Staphylococcus Aureus right now. Strains of bacteria that are resistant to antibiotics related to penicillin (called beta lactam antibiotics) are called MRSA. They are quite common in health care facilities but, in recent years, are spreading to the general community.
Each year around 500,000 patients in hospitals contract a Staphylococcus Aureus infection. Around 50,000 people die each year in the United States due to Staphylococcus infection.
Not yet. Despite much research and development, there is no vaccine that is approved for Staphylococcus Aureus at this time.