Between 2006 and 2008, 3,127 outbreaks of foodborne illness were reported to health authorities in France. These outbreaks affected 33,404 people, of whom 2,302 were hospitalized and 15 died. In 26.5% of these outbreaks, a pathogen was isolated from human or food samples. The number of reported foodborne illness outbreaks nearly doubled between 2006 and 2008—years during which the reporting system was strengthened—compared to the three preceding years. This increase is linked to a rise in the number of outbreaks in which no pathogen could be confirmed or suspected. Salmonella accounted for nearly half of the confirmed outbreaks, with S. Typhimurium representing 40% of confirmed Salmonella outbreaks. There has been a decline since 2001 in the number of outbreaks where Salmonella was isolated. Among outbreaks where an agent was suspected, foodborne illnesses caused by staphylococcal enterotoxins predominated. Foodborne illnesses in which enteric viruses were detected accounted for 7.4% of all confirmed outbreaks and 16.2% of the number of patients in this category. (R.A.)