Outbreak Investigations: Prevention

Foodborne outbreak investigations provide excellent opportunities to identify ways to prevent illness and improve response in the future. FSIS applies lessons learned from outbreak investigations in various ways, including: commodity-specific improvements to policy, industry guidance, and consumer education; setting food safety research priorities; and strengthening collaborative outbreak response with public health partners.

Commodity-specific Outbreak Investigation Outcomes

Beef, ground and trimmings

Proposed rule establishing Salmonella standards in ground beef and beef trimmings: Changes to the Salmonella Verification Testing Program: Proposed Performance Standards for Salmonella in Raw Ground Beef and Beef Manufacturing Trimmings and Related Agency Verification Procedures
Rule requiring establishments and retail stores to maintain beef grinding logs for use in identifying source material: Records To Be Kept by Official Establishments and Retail Stores That Grind Raw Beef Products

Beef (Lebanon bologna)

Guidance for industry on how to produce safer Lebanon bologna: Food Safety Lessons Learned from the Lebanon Bologna Outbreak

Chicken liver

Chicken Liver—Resources for Illness Prevention (one-stop resource webpage, 2019)
Infographic for Chefs, Cooks, and Caterers: Cook Chicken Liver Like It’s Chicken (It Is) (2019)
Interventions for FSIS-regulated establishments, retail outlets, and foodservice entities to promote chicken liver food safety: Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver

Chicken, stuffed

Guidance for industry on labeling of raw/partially cooked, breaded, boneless poultry products, including cooking instructions
- Information on Validation of Labeled Cooking Instructions for Products Containing Raw or Partially Cooked Poultry
Mechanism to identify establishments that produce stuffed chicken and like products: Profile Update in Establishments that Produce Not-Ready-to-Eat Stuffed Chicken Products that Appear Ready-to-Eat (FSIS Notice 15-16, 2016)

Pork (roaster pigs)

Recommendations for how to safely transport, handle, and cook roaster pigs and pack leftovers: Hog Roast Outbreaks Highlight Efforts to Strengthen Public Health Partnerships (National Association of County & City Health Officials blog, 2016)

Other Outbreak Investigation Outcomes

Adulteration of product associated with outbreaks

Rule establishing that not-ready-to-eat product can be considered adulterated when associated with an outbreak: HACCP Plan Reassessment for Not-Ready-To-Eat Comminuted Poultry Products and Related Agency Verification Procedures

Conference for Food Protection – FSIS topics presented

Chicken liver (2018 Issue I-029)
Roaster pigs (2018 Issue III-023)
Rotisserie chicken (2018 Issue III-022; 2014 Issue III-025)

HACCP Systems Validation

FSIS Compliance Guideline – HACCP Systems Validation (FSIS Guideline, 2015)

FSIS Food Safety Research Priorities

Beef traditionally consumed raw – risk communication
Chicken liver – pathogen characteristics; risk communication; adequate cooking
Roaster pigs – Salmonella reduction interventions and survival factors
Rotisserie chicken – pathogen control strategies at retail
Time/temperature required for lethality of Listeria monocytogenes and Salmonella for low–water activity cured meat products under high-humidity conditions
Unique attributes of pathogen outbreak strains that may increase the probability of foodborne illness

Strengthening collaborative outbreak response with public health partners

Developed online resources for outbreak investigation partners:
- Encouraged state-FSIS collaboration by providing a template for including FSIS in foodborne illness outbreak response procedures
- Clarified what information FSIS needs to take action during outbreak investigations
- Created one-stop-shop to provide resources to outbreak investigation partners
Encourage state partners to notify FSIS of outbreaks associated with FSIS-regulated products using the FSIS outbreak notification email (FoodborneDiseaseReports@usda.gov)
Established process to share information related to outbreak investigations with public health partners: Sharing Information with State or Local Agencies, Foreign Government Officials, and International Organizations (FSIS Directive 2620.5, 2018)
Updated outbreak investigation procedures: Foodborne Illness Investigations (FSIS Directive 8080.3, 2017)
Memoranda of Understanding between FSIS and other agencies:
- Animal and Plant Health Inspection Service – Veterinary Services: Regarding root cause and pre-harvest aspects of outbreaks related to FSIS-regulated products
- CDC: Regarding foodborne health hazard assessments

Featured Factsheets & Resources

Slow Cookers and Food Safety

At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later.

Learn More

Cleanliness Helps Prevent Foodborne Illness

Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands.

Learn More