This article presents a summary of data on outbreaks of foodborne illness reported in France between 1996 and 2005. During this period, 5,847 foodborne illness outbreaks were reported, resulting in 80,351 cases, of which 7,364 (9%) required hospitalization. Forty-five deaths were reported. Sixty-four percent of the foodborne illness outbreaks occurred in institutional or commercial food service settings. The causative agent was identified in food and/or human samples in 46% of the outbreaks. Salmonella was isolated in 64% of outbreaks where the causative agent was confirmed. These outbreaks accounted for 49% of all cases and 61% of all hospitalizations. There is a seasonal increase in outbreaks, occurring in the summer for Salmonella and in the winter for viral outbreaks. Eggs or products made with raw or undercooked eggs were responsible for 30% of foodborne illness outbreaks in which a food item could be identified as the source. At least one contributing factor was reported in 46% of outbreaks. More than half of these factors relate to preparation errors or excessive delays between preparation and consumption. To better meet food safety objectives, it is important to increase the proportion of reported outbreaks for which a joint investigation by public health and veterinary services is conducted. (R.A.)