Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in E. coli,Our Blog,Outbreaks & Recalls on September 29, 2026
Last week a new USDA outbreak investigation was added to the agency’s Outbreak Investigation: Response table. This investigation references the same investigation on the FDA’s Investigations of Foodborne Illness Outbreaks Current Investigation table.
Traceback investigation has been initiated by the FDA and the two agencies are working together to find the source of the currently unpublished number of illnesses.
For now, consumers are left in the dark on the specific food that may be causing these illnesses. However, based on the jurisdictions of each agency and a slim overlap between the two and historical cooperation, we can speculate certain types of foods that may be involved.
What types of food do the two agencies monitor and where do they overlap? Which outbreaks have been a joint effort in recent years? What is E. coli and what should you do if you begin experiencing symptoms?
Here’s what we know so far about the USDA outbreak and corresponding FDA outbreak investigation!
The following line was added to the USDA’s outbreak investigation table last week:
| Outbreak Year (reference number) | Pathogen | Product | Additional Information | Active |
| September 2026(2026-04) |
Escherichia coli O157:H7 (E. coli) | Unknown | FDA Reference #1421 FSIS and FDA are currently investigating this outbreak. |
Yes |
Quietly. Ominously. With almost no information.
To be fair, they are likely still early in the traceback investigation process. At least some interviews have been performed on cases sharing a common strain of foodborne pathogen. In this case, a Shiga toxin-producing E. coli O157:H7.
The current FDA outbreak investigation wording is as follows:
“A new outbreak of E. coli O157:H7 (ref #1421) has been added to the table. USDA’s Food Safety and Inspection Service (USDA-FSIS) reference number (2026-04) for the investigation has been added to the table. FDA has initiated traceback.”
Hopefully in the coming days, information from sick people will also include a common food source. This can lead to sampling activities, which can ultimately determine the source of the outbreak.
The germ involved in this outbreak, E. coli, is a serious pathogen that can cause deadly complications.
The number of cases, hospitalizations, and deaths have not yet been reported. However, the organism involved is particularly dangerous. This is because E. coli O157:H7 is a type of bacteria that produces a toxin. This toxin, often referred to as Shiga toxin-producing E. coli or STEC for short, can cause serious illness.
The initial symptoms of E. coli infections can vary from mild to severe. Most people begin feeling sick around three to four days after exposure.
Common symptoms include vomiting, stomach cramps, diarrhea (often bloody), and if present, a fever less than 101 °F.
Most of these cases are not included in outbreak statistics. This is because for some, illness is so mild they never seek medical attention. Therefore, they are never tested for E. coli or diagnosed with an E. coli infection. Since those illnesses cannot be genetically linked to other people sick with the same germ outbreak statistics are usually only a fraction of the true number of impacted people.
For some, E. coli can be quite serious. Even causing long-lasting complications.
The elderly, young children (under five years), and those with a weakened immune system may experience more severe illnesses or develop serious complications. Complications like hemolytic uremic syndrome, or HUS that has impacted at least one outbreak patient.
This is where infections get especially dangerous!
HUS, is a rare, but serious health condition that can develop after becoming sick with a toxin-producing bacteria like the E. coli germ associated with this outbreak.
This complication develops when toxins rupture blood cells. These ruptured bloods cells clog the filtering aspects of the kidney. This can result in kidney failure and cause other downstream negative health effects.
People with HUS require hospitalization and monitoring to prevent further damage.
Symptoms to look out for include decreased urination, paleness in cheeks and inside of lower eyelids, and fatigue.
If you have been sick with symptoms consistent with E. coli infection and begin experiencing these HUS symptoms, get medical help right away!
While the FDA and USDA outbreak investigations work through the data, it is a good idea to monitor yourself for E. coli and subsequent HUS symptoms until the offending food can be recalled from the food supply.
In the meantime, what kinds of food could be responsible for these illnesses? For that, we can take a look at where the FDA and USDA outbreak investigations separate and overlap.
Established in 1862, the USDA’s responsibilities involve food safety, agriculture, rural development, and nutrition policy for the United States. Certain regulatory actions with respect to the food supply are managed by the agency’s Food Safety and Inspection Service (FSIS).
Main categories the USDA regulates includes:
That leaves a lot of food on the table (so to speak).
So, what does the FDA cover?
The FDA covers significantly more food categories in the supply chain. Mostly focusing on foods not centered on meat or poultry. In addition to food regulation responsibilities, the FDA also has departments that regulate cosmetics, medical devices, pharmaceutical drugs, and tobacco products.
When it comes to food, though, the following items are covered:
The FDA covers about 80% of the U.S. food supply under its jurisdiction.
So, where do the two agencies overlap?
In some cases, like this joint FDA and USDA outbreak investigation, the two agencies have overlap and work together. In these cases, the organizations share information and collaborate on the outbreak investigation where both agencies oversee the food type.
Overlapping food types include (but are not limited to):
Certain prepared foods, like canned soups and frozen meals may contain both USDA-regulated ingredients (things like meat) and FDA-regulated ingredients (like vegetables, sauces, and spices).
Certain food additives appear in both USDA and FDA regulations. The FDA is responsible for determining if food additives are Generally Recognized as Safe (GRAS). However, the USDA has a responsibility to oversee food additives used in products covered under their jurisdiction, such as those added to meat to enhance color.
Food entering United States ports falls under both USDA and FDA jurisdictions, depending on the type of food moving into the country. Both have an active role at U.S. ports.
Both agencies rely on the Centers for Disease Control and Prevention (CDC) for data sharing. This agency works with the FDA and USDA equally to provide information about outbreak detection, forwarding epidemiological data as it is received, and tracking illnesses in an FDA or USDA outbreak investigation. The foodborne illnesses reporting database is managed by the CDC.
In recent years, the FDA and USDA outbreak investigations have overlapped.
A few examples include:
In August 2025, the CDC, FDA, and USDA investigated a Salmonella outbreak linked to home delivery meals made by Metabolic Meals. At least 21 people were sickened, resulting in eight hospitalizations across 13 states.
In April 2025, the FDA and USDA investigated a Listeria outbreak linked to ready-to-eat food made by Fresh & Ready Foods. At least 10 people were sickened, resulting in 10 hospitalizations across two states.
In December 2024, the CDC, FDA, and USDA investigated a Listeria outbreak linked to frozen supplemental shakes made by Lyons ReadyCare and Sysco Imperial. At least 42 people were sickened, resulting in 41 hospitalizations across 21 states.
Without a known food source, there is little that the public can do to protect themselves against this unknown threat. Aside from basic food safety. Which we should all be vigilant about regardless of looming USDA outbreak.
Always follow cooking instructions on packaged foods. This often includes a safe minimum internal temperature. If not present, or reheating leftovers, refer to the USDA’s Safe Minimum Internal Temperature chart. These minimum internal temperatures are used as a heat kill step sufficient to destroy harmful germs that may be present in the food.
Raw foods have not undergone the benefit of a heat kill step. Ready-to-eat foods are, well. Ready to eat without that step. Things like fruits, vegetables, sandwiches, and others. The bacteria found in raw meat or its juices can cross-contaminate a food item in your shopping cart or refrigerator if they are not carefully kept separate.
I cannot stress this single, most important aspect of food safety and foodborne illness prevention enough.
Wash. Your. Hands.
Basic hand hygiene can prevent the spread of harmful germs that cause food poisoning. Wash your hands before you eat or prepare food for others. After you use the restroom, help someone in the restroom, or change a diaper. Always wash your hands after you have handled animals or anything in their environment.
Please. Wash your hands.
Without a known food source, every bit of information is helpful. If you being experiencing symptoms associated with an E. coli infection, you should report your illness.
Reach out to your healthcare provider in case complications arise and “report a problem with FSIS-regulated products to the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or report the complaint online.”
Most cases of foodborne illness go unreported. This is because many only experience mild illness. Not everyone is so lucky. An outbreak often doesn’t get attention until someone who is more vulnerable to serious illness becomes sick. A pregnant person and their unborn child, the elderly, or children. People who end up hospitalized.
Or worse.
Reporting your illness can help narrow or expand the scope of the outbreak investigation. Potentially leading to product being removed from the market sooner and fewer overall people falling sick.
If you have become seriously ill with an E. coli infection from consuming a USDA-regulated product and wish to make a legal claim for compensation, The Lange Law Firm, PLLC has an E. coli lawyer that can help.
The Lange Law Firm, PLLC has successfully won millions of dollars in products liability and food poisoning cases and they can help you too!
Call (833) 330-3663 or send an email for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)