Form CDC 52.13 CDC 52.13 Foodborne Disease Transmission, Person-to-Person, Animal

General

National Outbreak Reporting System

Foodborne Disease Transmission, Person-to-Person Disease Transmission, Animal Contact
This form is used to report enteric foodborne, person-to-person, and animal contact-related disease outbreak investigations. This form has 5 sections, General, Etiology, Settings, Animal
Contact, and Food, as indicated by tabs at the top of each page. Complete the General and Etiology tabs for all modes of transmission and complete additional sections as
indicated by the mode of transmission. Please complete as much of all sections as possible.
CDC USE ONLY

CDC Report ID

State Report ID
Form Approved
OMB No. 0920-0004

General Section – complete for all modes of transmission except Water
Primary Mode of Transmission (check one)
Food (complete General, Etiology, and Food tabs)

Person-to-person (complete General, Etiology, and Settings tabs)

Water (complete CDC 52.12)

Environmental contamination other than food/water

Animal contact (complete General, Etiology, and Animal Contact tabs)

Other/Unknown (complete General, Etiology, and Settings tabs)

Investigation Methods

(complete General, Etiology, and Settings tabs)

(check all that apply)

Interviews only of ill persons
Case-control study
Cohort study
Food preparation review
Water system assessment: Drinking water
Water system assessment: Nonpotable water

Treated or untreated recreational water venue assessment
Investigation at factory/production/treatment plant
Investigation at original source (e.g., farm, water source, etc.)
Food product or bottled water traceback
Environment/food/water sample testing
Other

Comments

Dates (mm/dd/yyyy)
/

Date first case became ill (required)
Date of initial exposure

/

/

Date of last exposure
/

Date of report to CDC (other than this form)

/

Date last case became ill

/

/

/
/

/

Date of notification to State/Territory or Local/Tribal Health Authorities

/

/

Geographic Location
Exposure state:
Exposure occurred in multiple states
Exposure occurred in a single state, but cases resided in another state or multiple states
Other states:
(For multistate exposure or multistate residency outbreaks, enter the case count for each state)
Exposure county:
Exposure occurred in multiple counties in exposure state
Exposure occurred in a single county, but cases resided in another county or multiple counties
Other counties:
City/Town/Place of exposure:
(Do not include proprietary or private facility names)

Primary Cases
Number of primary cases

Sex (number or percent of the primary cases)

Lab-confirmed primary cases

# Male

#

%

Probable primary cases

# Female

#

%

Estimated total primary cases

# Unknown

#

%

Primary Case Outcomes

Total # of cases for
whom info is available Age (number or percent of the primary cases)

# Cases

Died

#

# <1 year

#

% 20–49 years

#

%

Hospitalized

#

# 1–4 years

#

% 50–74 years

#

%

Visited Emergency Room

#

# 5–9 years

#

%

#

%

Visited health care provider (excluding ER visits)

#

# 10–19 years

#

% Unknown

CDC 52.13 Rev. 08/2014

National Outbreak Reporting System

≥ 75 years

#

%
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General

Incubation Period, Duration of Illness, Signs or Symptoms for Primary Cases Only
Incubation Period (circle appropriate units)
Duration of Illness (among recovered cases-circle appropriate units)
Shortest

Min, Hours, Days Shortest

Min, Hours, Days

Median

Min, Hours, Days Median

Longest
Total # of cases for whom info is available

Min, Hours, Days Longest
Total # of cases for whom info is available

Min, Hours, Days
Min, Hours, Days

Unknown incubation period

Signs or Symptoms

Unknown duration of illness

(*Refer to terms from appendix, if appropriate, to describe other common characteristics of cases.)

Feature
Vomiting
Diarrhea
Bloody stools
Fever

# Cases with signs or symptoms

Total # of cases for whom info is available

Abdominal cramps
HUS
Asymptomatic
*
*
*

Secondary Cases
Mode of secondary transmission (check all that apply)

Number of secondary cases

Food
Water
Animal contact
Person-to-person
Environmental contamination other than food/water
Other/Unknown

Lab-confirmed secondary cases

#

Probable secondary cases

#

Estimated total secondary cases

#

Estimated total cases (Primary + Secondary)

#

Environmental Health Specialists Network (if applicable)
EHS-Net Evaluation ID: 1.)

2.)

3.)

4.)

Traceback (for food and bottled water only, not public water)
Please check if traceback conducted
Source name

Source type

(if publicly available)

(e.g., poultry farm, tomato
processing plant, bottled
water factory)

Location of source
State

Traceback Comments

Country

Recall
Please check if any food or bottled water product was recalled
Type of item recalled:
Comments:

Reporting Agency
Reporting state:
Agency name:

E-mail:

Contact name:

Fax no.:

Phone no.:

Contact title:

General Remarks

CDC 52.13 Rev. 08/2014

Briefly describe important aspects of the outbreak not covered above. Please indicate if any adverse outcomes occurred in special
populations (e.g., pregnant women, immunocompromised persons.)

National Outbreak Reporting System

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Settings

Etiology

Animal Contact

Etiology Section – complete for all modes of transmission except Water
1. Were any specimens collected and tested?

Yes

No

Unknown

(If no or unknown, skip to Q5.)

2. How many specimens of each type were tested?
Type of sample

Tested? (Yes/No/Unknown)

No. specimens tested

Human specimen
Animal specimen
Food
Water
Other environmental, specify in general remarks

3. What were they tested for? (check all that apply)
Bacteria (or bacterial toxins)
Viruses
Parasites
Chemicals/Toxins
Unknown
4. Test types (select all test types used for clinical specimens)
Culture
DNA or RNA Amplication/Detection (e.g. PCR, RT-PCR)
Microscopy (e.g. Fluorescent, EM)
Serological/immunological test (e.g., EIA, ELISA)
Chemical testing
Tissue culture infectivity assay
Other (describe in general remarks)
Unknown
5. Is there at least one confirmed* or suspected outbreak etiology(s)?
Yes
No (unknown etiology) (If no, skip to next section.)
*See http://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/confirming_diagnosis.html 

Etiology

(Name the bacterium, chemical/toxin, virus, or parasite. If available, include the serotype and other characteristics
such as phage type, virulence factors, and metabolic profile.)

Genus

Species

Serotype/Genotype

Other
characteristics

# Of Lab-Confirmed
cases

Detected in~

Etiology confirmed
or suspected

~Detected in (choose all that apply): 1 – patient specimen; 2 – food specimen; 3 – environmental specimen; 4 – food-worker specimen;
5 – water sample; 6 – animal specimen;

Isolates/Strains
State Lab ID/
Accession ID/
CaliciNet Key

CDC 52.13 Rev. 08/2014

(For bacterial pathogens, provide a representative for each distinct pattern. For viral pathogens, provide CaliciNet key,
outbreak number, sequenced region, and genotype for each distinct strain.)

CDC PulseNet
Cluster Code or
CaliciNet Outbreak
Number

CDC PulseNet Pattern
Designation for
Enzyme 1

CDC PulseNet Pattern
Designation for
Enzyme 2

National Outbreak Reporting System

CaliciNet Sequenced
Region/Other Molecular
Designation 1

CaliciNet Genotype/
Other Molecular
Designation 2

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Food

Settings Section – complete for person-to-person, environmental contamination, and other/unknown primary mode of transmission
Major setting of exposure (choose one)
Camp
Child day care
Event space
Festival/fair

Hospital
Hotel/motel
Long-term care/nursing home/assisted living facility
Office/indoor workplace

Religious facility
Restaurant
School/college/university
Ship/boat

Other healthcare facility
Other, specify:
Prison/jail
Private home/residence

Attack rates for major setting of exposure
Group (based on setting)

Estimated exposed in
major setting*

Estimated ill in
major setting

Crude attack
rate [(estimated ill /

estimated exposed) x 100]

residents, guests, passengers, patients, etc.
staff, crew, etc.
*e.g., number of persons on ship, number of residents in nursing home or affected ward

Other settings of exposure
Camp
Child day care
Event space
Festival/fair

(choose all that apply)

Hospital
Hotel/motel
Long-term care/nursing home/assisted living facility
Office/indoor workplace

Religious facility
Restaurant
School/college/university
Ship/boat

Other healthcare facility
Other, specify:
Prison/jail
Private home/residence

Animal Contact Section – complete for animal contact primary mode of transmission
Setting of exposure

Type of animal

Animal Contact Remarks

Food Section – complete for foodborne primary mode of transmission
Food vehicle undetermined

Food

1

2

3

Yes, Country
Yes, Unknown
No
Unknown

Yes, Country
Yes, Unknown
No
Unknown

Yes, Country
Yes, Unknown
No
Unknown

Yes
No
Unknown

Yes
No
Unknown

Yes
No
Unknown

Name of food
(excluding any preparation)

Ingredient(s)
(enter all that apply)

Contaminated ingredients(s)
(enter all that apply)

Total # of cases exposed to
implicated food
Reason(s) suspected (enter all that
apply from list in appendix)

Method of processing (enter all that
apply from list in appendix)

Method of preparation (select one from list
in appendix)

Level of preparation
(select one from list in appendix)

Contaminated food imported to US?

Was product both produced under
domestic regulatory oversight and sold?
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Food

Location where food was prepared

Location of exposure (where food was eaten)

(check all that apply)

(check all that apply)

Banquet facility (food
prepared and served on-site)

Other healthcare facility

Banquet facility (food
prepared and served on-site)

Other healthcare facility

Camp

Prison/jail

Camp

Prison/jail

Caterer (food prepared
off-site from where served)

Private home/residence

Caterer (food prepared
off-site from where served)

Private home/residence

Child day care

Religious facility

Child day care

Religious facility

Fair, festival, other temporary
or mobile services

Restaurant- Buffet

Fair, festival, other temporary
or mobile services

Restaurant- Buffet

Farm/dairy

Restaurant – ‘Fast-food’ (drive
up service or pay at counter)

Farm/dairy

Restaurant – ‘Fast-food’ (drive
up service or pay at counter)

Grocery store

Restaurant – Other or
unknown type

Grocery store

Restaurant – Other or
unknown type

Hospital

Restaurant – Sit-down dining

Hospital

Restaurant – Sit-down dining

Hotel/motel

School/college/university

Hotel/motel

School/college/university

Long-term care/nursing
home/assisted living facility

Ship/boat

Long-term care/nursing
home/assisted living facility

Ship/boat

Office/indoor workplace

Unknown

Office/indoor workplace

Unknown

Other (describe in Where Prepared Remarks)

Other (describe in Where Eaten Remarks)

Where Prepared Remarks:

Where Eaten Remarks:

Contributing Factors (check all that contributed to this outbreak)
Contributing factors unknown
Contamination Factor
C1
C2
C3

C4

C5

C6

C7

Proliferation/Amplification Factor (bacterial outbreaks only)
P6
P1
P2
P3
P4
P5
P7
Survival Factor
S1
S2

S3

S4

S5

C8

C9

C10

C11

C12

C13

P8

P9

P10

P11

P12

P-N/A

C14

C15

C-N/A

S-N/A

The confirmed or suspected point of contamination (check one)
Before preparation

Preparation

If ‘Before Preparation’:

Pre-Harvest

Processing

Unknown

Reason suspected (check all that apply)
Environmental evidence

Laboratory evidence

Epidemiologic evidence

Prior experience makes this a likely source

Was food-worker implicated as the source of contamination?
Yes
No
If yes, please check only one of the following:
Laboratory and epidemiologic evidence
Epidemiologic evidence
Laboratory evidence
Prior experience makes this a likely source

School Questions
(Complete this section only if “school” is checked in either sections “Location where food was prepared” or “Location of exposure (where food was eaten)”).

1. Did the outbreak involve a single or multiple schools?
CDC 52.13 Rev. 08/2014

Single

Multiple (number of schools____)

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Food
2. School characteristics (for all involved students in all involved schools)
a. Total approximate enrollment:
(number of students)
Unknown or undetermined
b. Grade level(s)
Grade school (grades K-12)
Please check all grades affected:
College/university/technical school
Unknown or Undetermined

K

1st

2nd

3rd

4th

5th

6th

7th

8th

9th

10th

11th

12th

c. Primary funding of involved schools
Public
Private
Unknown
3. Describe the preparation of the implicated item:
(check all that apply)
Heat and serve (item mostly prepared or cooked
off-site, reheated on-site)
Served a-la-carte
Serve only (preheated or served cold)
Cooked on-site using primary ingredients
Provided by a food service management company
Provided by a fast-food vendor
Provided by a pre-plate company
Part of a club or fundraising event
Made in the classroom
Brought by a student/teacher/parent
Other (describe in General Remarks)
Unknown or Undetermined

4. How many times has the state, county or local health department inspected this school cafeteria or kitchen in the 12 months
before the outbreak?*
Once
Twice
More than two times
Not inspected
Unknown or Undetermined
*If multiple schools are involved, please answer according to the most affected school.

5. Does the school have a HACCP plan in place for the
school feeding program?*
Yes
No
Unknown or Undetermined
*If multiple schools are involved, please answer according to the most affected school.

6. Was implicated food item provided to the school through the
National School Lunch/Breakfast Program?

If yes, was the implicated food item donated/purchased by:
USDA through the Commodity Distribution Program
The state/school authority
Other (describe in General Remarks)
Unknown or Undetermined

Yes
No
Unknown or Undetermined

Ground Beef
1. What percentage of ill persons (for whom information is available) ate ground beef raw or undercooked?

%

2. Was ground beef case-ready? Yes
No
Unknown
(Case-ready ground beef is meat that comes from a manufacturer packaged for sale that is not altered or repackaged by the retailer.)
3. Was the beef ground or reground by the retailer?
Yes
No
Unknown
If yes, was anything added to the beef during grinding (such as shop trim or any product to alter the fat content)?:

Additional Salmonella Questions
(Complete this section for Salmonella outbreaks)

1. Phage type(s) of patient isolates:
if RDNC* then include #

if RDNC* then include #

if RDNC* then include #

if RDNC* then include #

* Reacts, Does Not Conform

Eggs
1. Were eggs (check all that apply)
consumed raw?

in shell, unpasteurized?

consumed undercooked?

in shell, pasteurized?

pooled?

packaged liquid or dry?
stored with inadequate refrigeration during or after sale?
2. Was Salmonella enteritidis found on the farm?

Yes

No

Unknown

Egg Comment (e.g., eggs and patients isolates matched by phage type):
Public reporting burden of this collection of information is estimated to average 20 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection
of information. An agency may not conduct or sponsor, and a person is not required to respond to a collection of information unless it displays a currently valid OMB control number. Send comments regarding this burden estimate or any other aspect of this collection of
information, including suggestions for reducing this burden to CDC, Project Clearance Officer, 1600 Clifton Road, MS D-24, Atlanta, GA, 30333, ATTN: PRA (0920-0004) <--DO NOT MAIL CASE REPORTS TO THIS ADDRESS-->
CDC 52.13 Rev. 08/2014

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