T HE NUMBER of reported outbreaks of waterborne and foodborne diseases was slightly higher in 1959 than in 1958 (table 1). There was a considerable increase in number of reported outbreaks and cases of staphylococcal food poisoning as compared with the previous year, but this was largely offset by smaller numbers in some other categories (table 2). While it seems improbable that outbreaks of foodborne diseases were more completely reported in 1959 than in previous years, there is evidence that more extensive laboratory investigations were being carried out in some areas. The number of outbreaks in which phage typing of staphylococci was done increased in 1959. In a few instances, the same phage type of organism was recovered from specimens of food as from persons who were handling or preparing foods. Phage types 7 and 47 were more commonly reported than any others. Phage type 80/81 was recovered from ham in one outbreak and from milk in another. A few reports indicated that phage typing was being done but the results of tests were not received. Introduction of coagulase-positive strains of staphylococci of human origin into herds of dairy cattle is receiving more attention. In one State antibiotic-resistant strains of phage type 80/81 were recovered from superficial lesions on the udders of cattle in a herd owned by a carrier of this type of staphylococcus. Two other adults in the family also were carriers of this type. When the animals were moved to new premises and their human contacts changed, their lesions disappeared. A similar situation was reported recently by Wallace (1). Phage type 80/81 was recovered from four cattle in a dairy herd and also from lesions on one worker at the dairy farm. One State is now conducting an intensive study of staphylococcal infections in cattle and their relationship to human infections and disease. Several outbreaks of foodborne diseases were reported in 1959 in which Closttidiuim perfringens (welchii) was considered or suspected as the etiological agent. This spore-forming organism, of which one type (A) causes gas gangrene, has been recognized as the etiological agent in outbreaks in England for a number of years. Its association with disease outbreaks in the United States had been suspected but was not proved until recently. Failure to recognize the role of this organism in foodborne diseases in this country has been due partly to the fact that it can be recovered only when incubated anaerobically. The procedures required for identification of the organism are complicated, and few laboratories are equipped to perform them. C. perfringens is widely distributed in nature in feces, sewage, and soil. Outbreaks due to this bacterium are usually associated with meat, includingfowl, that has been cooked and allowed to cool slowly at room temperature. The incubation period of illnesses is about 8 to 12 hours but may be as long as 22 hours. According to Dack (2), the characteristic symptoms are acute abdominal pain and diarrhea, usually of short duration. In 1959, there were 75 outbreaks of foodborne diseases, affecting more than 1,200 persons, in which poultry or other meat was thought to be the vehicle of infection but no etiological agent was identified. Possibly some of these were caused by C. perfringens. It has Dr. Dauer is medical adviser to the chief, and Mr. Davids is health program representative, in the National Office of Vital Statistics, Public Health Service.