The report summarizes data on foodborne disease outbreaks from 1983 to 1987. Bacterial pathogens caused the most outbreaks and cases, followed by chemical agents, parasites, and viruses. The cause of many outbreaks remains unknown, highlighting the need for better investigation methods. The reported outbreaks are just a fraction of the actual number that occurs, with factors like ease of recognition and lab confirmation affecting reporting. Sporadic foodborne illnesses, not included in the report, are more common than outbreaks.