For food-borne outbreak data:

1. (a)

   total number of outbreaks over a year;

2. (b)

   number of human deaths and illnesses in these outbreaks;

3. (c)

   the causative agents of the outbreaks, including, where possible, serotype or other definitive description of the agents. Where the identification of the causative agent is not possible, the reason for such unidentifiability should be stated;

4. (d)

   foodstuffs implicated in the outbreak and other potential vehicles;

5. (e)

   identification of the type of place where the foodstuff incriminated was produced/purchased/acquired/consumed;

6. (f)

   contributory factors, for example, deficiencies in food processing hygiene.