Data on reported outbreaks of foodborne illness in France: InVS releases its 2013 report. In 2013, 1,346 outbreaks of foodborne illness were reported in France, affecting 10,602 people, of whom 643 (6%) were hospitalized and 2 died. Compared to 2012, the number of foodborne illness outbreaks increased slightly (+4.5%): 1,288 outbreaks were reported in 2012. The three most frequently confirmed or suspected pathogens were Staphylococcus aureus (31% of outbreaks for which a pathogen was confirmed or suspected), Bacillus cereus (23%), and Salmonella spp. (11%). No pathogen could be identified or suspected in 19% of reported outbreaks. Compared to 2012, the number of foodborne illness outbreaks occurring in commercial and institutional food service settings increased by 8% and 25%, respectively, while the number of foodborne illness outbreaks occurring in family meals decreased by 14%. In 2013, the proportion of foodborne illness outbreaks in commercial food service (39%) far exceeded that of outbreaks reported in the context of family meals (28%). In Midi-Pyrénées, 70 foodborne illness outbreaks were recorded for the year 2013, involving 676 patients, of whom 30 (4.4%) were hospitalized. The same trends as at the national level are observed regarding pathogens and the locations where foodborne illness outbreaks occurred.Reminders regarding foodborne illness reportingA foodborne illness outbreak is defined as the occurrence of at least two similar cases of generally gastrointestinal symptoms, the cause of which can be traced to a single food source. In France, foodborne illness outbreaks are subject to mandatory reporting (DO). Reporting a foodborne illness outbreak to the ARS and/or the Departmental Directorate for Population Protection (DD(CS)PP) is mandatory for physicians and managers of social-service food service establishments. The report may also be filed by consumers or other individuals aware of an incident that may constitute a foodborne illness outbreak. This report triggers notification to the other agency (ARS or DD(CS)PP). Where possible, joint investigations are conducted to confirm the outbreak and, if feasible, identify its source in order to implement the necessary preventive and corrective measures.The ARS and DD(CS)PP report the notifications, investigations, and conclusions to the InVS for the ARS and to the DGAL (Directorate General for Food) for the DD(CS)PP, which are responsible for centralizing and monitoring them.Based on these two sources, a consolidated database is compiled annually to analyze the epidemiological characteristics and factors that may have contributed to the occurrence of foodborne illnesses in France.