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Deadly foods can lead to Holiday Illness Claims

How safe is your food? Simpson Millar Solicitors are the leading food poisoning specialists who claim compensation for victims of holiday illness and sickness outbreaks at hotels abroad.

Every summer holiday season unfortunate and unwitting holidaymakers suffer the most horrendous illnesses caused by simply eating food that whilst appearing exotic contains some of the most deadly toxins, parasites, bacteria and viruses known to man.

Dicing with death when dining is an accepted risk to some daring food buffs.

In Japan Puffer Fish are considered a delicacy but only licensed chefs are permitted to prepare them because one bite of its liver can be fatal.

More than 20 people die each year in Japan from food poisoning after consuming Puffer Fish.

The symptoms present with in ten minutes with death occurring inside thirty minutes.

An old South Korean treat is baby octopus dipped in oil and swallowed whole. This speciality dish frequently proves deadly when the octopus attaches itself to the diner’s throat on its way down blocking the airway.

Holiday Illness Claims

In Jamaica the Ackee is the national fruit but whilst high in nutrients it is deadly. Only the white inner fruit is edible. Consuming any other part of this toxic fruit can cause “Jamaican Vomiting Sickness”, fatal hypoglycaemia, vomiting and seizures.

Death by consuming the Ackee fruit is so common it is illegal to import it into some countries including the USA.

Whilst dicing with death is not top of the typical holidaymaker’s agenda it is far too frequently an experience many find themselves subjected to.

Undercooked chicken causing salmonella and campylobacter is the leading cause of illness on holiday followed by shellfish contaminated by E coli, Scombroid and Ciguatera.

Snack bars at hotels serving burgers which are still pink run the risk of passing on E coli, an infection that causing sickness and even death through the (0157) strain.

The buffet may seem appealing but have the oysters been farmed from clean waters away from the local effluence and human sewage pumped into the seas typical in so many holiday resorts abroad?

What about the tantalising steak? Where did it originate from? Has it been sat outside in 40 degrees heat waiting to be moved to a fridge that is too warm and the home to a plethora of microbiological organisms?

What about that salad? It seems fresh but what if it has been washed in tap water contaminated by, amongst other bacteria, human faeces?

And of course there is the fresh fruit which it is assumed has been washed to rinse away the faecal matter of rodents, vermin and birds whose faeces are abundant in the environment in which the fruit has grown.

When abroad the unsuspecting tourist has to rely on their tour operator to make sure that the hotel is operating to the highest standards. There lies a risk in itself!

There are however warning signs that the observant tourist may pick up on which should ring alarm bells.

Whilst you can choose to avoid deadly foods you know about there are some things you can do to reduce the risk of those you might not expect.

Take a careful look around the hotel’s restaurant before you decide whether to dine. Be on your guard for warning signs that hygiene may be a problem. If you notice any of the following avoid the place like the plague:

  • Food catering staff wearing grubby uniforms
  • Insects on or around food
  • Greasy and stained tables, crockery, cutlery and utensils
  • Overflowing and smelly bins outside
  • Raw meats and cooked meats placed together
  • Hot food such as chicken that is raw in the middle
  • Food that should be piping hot being served lukewarm
  • Food handling staff not wearing gloves or hairnets

Should you have the misfortune to fall ill on holiday due to suboptimal food hygiene and your holiday was purchased through a UK tour operator contact Simpson Millar Solicitors.

Freephone: 0808 145 1353 or drop us a line using the form above.

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Dated: 16/03/2011

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