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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Information Helpful to FSIS During Foodborne Illness Investigations

When reporting foodborne illnesses/outbreaks to FSIS, public health partners should provide as much of the information below as possible via e-mail to FoodborneDiseaseReports@usda.gov. It is understood that not all of the information will be available or applicable in every situation. FSIS may request additional information.

Epidemiologic Investigation (if possible, provide the following information in a "line list" spreadsheet)

  • Number of ill persons (suspect vs. probable vs. laboratory-confirmed)
  • Patient demographics (e.g. sex, age, residence)
  • Illness onset date(s) (estimated or known)
  • Symptoms and severity (hospitalizations, complications [e.g. HUS, miscarriage], deaths)
  • Etiology and clinical laboratory results (details of microbiological, chemical, or physical etiology; clinical specimen type; pathogen genus, species, serotype, molecular subtype, antimicrobial susceptibility profile)
  • Exposure history of ill persons (dates, locations, number and percent of ill persons exposed to suspect foods and other exposures)
  • Number of non-ill persons exposed to suspect foods
  • Case definition
  • Results of analytical studies (e.g. case-control, cohort)
  • Other agencies (local, state, federal) collaborating on the investigation

Environmental Assessment

  • Results/reports of environmental investigations
  • Details regarding ill food handlers (see "Epidemiologic Investigation," above; additional details regarding food handling duties)
  • Suspect food product conditions from manufacturing through consumption (time/temperature, holding/handling/cooking methods, cross-contamination potential)

Details of Suspect Food Products (for traceback/traceforward and sample collection)

  • Commodity type (e.g. pork, turkey)
  • Detailed product description (e.g. 8-oz. rib eye steak, 90% lean ground beef)
  • Brand name
  • Size of product and packing details (net weight, count per package/case)
  • Cooking/temperature status when distributed/stored/sold/consumed (e.g. distributed raw, frozen; consumed after cooking)
  • Establishment number (e.g. "P-123" or "9876 M")
  • Manufacturing codes (production code, lot number, sell by/use by/best by date)
  • Photographs/copies of product labeling and packaging

Traceback/Traceforward Investigation of Suspect Food Products

  • See "Details of Suspect Food Products," above
  • Details of consumer purchase
    • Dates
    • Names of purchase location (e.g. store, restaurant)
    • Addresses (street number, city, state, zip code)
    • Amounts of product
  • Documentation of purchase (e.g. receipts, shopper/club card history)
  • Documentation of shipment/distribution (e.g. invoices, bills of lading, packing slips)
  • Results of traceback/traceforward investigations already conducted (including for products not regulated by FSIS, if relevant)

Collection of Samples of Suspect Food Products

  • Have samples been collected? If so:
    • See "Details of Suspect Food Products," above
    • What are the sample ID numbers?
    • Which agency(ies) collected the samples?
    • When (date and time) and where were the samples collected?
    • At the time of collection, had the samples’ original packaging been opened?
    • What amounts were collected?
    • Are sample collection forms (filled by the collectors) available?
    • Are chain of custody forms (filled by collector and/or lab) available?
    • What were the storage conditions (e.g. temperature) at the locations of collection and during previous distribution?
    • Were the product and storage temperatures recorded at the times of collection? If so, what were the temperatures?
    • If in opened packaging, had anyone handled the sampled products after they were originally consumed or prepared?
    • If in opened packaging, had ill persons handled the sampled products after illness onset?
    • How, when, and by whom (include affiliation) were the samples transported to the laboratory?
    • Were the samples shipped under seals?
    • When did the laboratory(ies) receive the samples?
  • Are there any product samples available for collection (whether in opened or closed packaging)? If so, would you like FSIS assistance with sample collection and testing of these products?

Laboratory Analysis of Samples of Suspect Food Products

  • See "Details of Suspect Food Products" and "Collection of Samples of Suspect Food Products," above
  • Have samples been analyzed? If so:
    • Where were the analyses conducted? Please provide the name of the laboratory, agency/group affiliation, and point of contact information.
    • What were the methods? If possible, please provide written procedures that describe how samples are prepared and analyzed.
    • What were the results? If possible, please provide copies of laboratory worksheets with results from the analyses.
    • What are the details of the laboratory’s quality assurance program (e.g. proficiency testing, accreditation, use of controls for analyses and media preparation, training for technicians)?
  • For the samples that were analyzed, are there any leftover products available for enumeration? If so, do you plan to perform enumeration on the remaining products or can the products be sent to FSIS for enumeration?

 

 

Short URL for this page: https://www.fsis.usda.gov/InvestigationInfo

Last Modified Oct 17, 2018