Surveillance data from 1968 to 1977 indicate that meat and poultry and products made from them were vehicles in over 50% of reported outbreaks of foodborne disease. The three most commonly identified vehicles were ham, turkey and roast beef. Ground (cooked) beef, pork, sausage and chicken were also frequently reported as vehicles. These foods were mishandled to the extent that outbreaks resulted in foodservice establishments (65%), in homes (31%) and in processing plants (4%). The most frequently identified factors that contributed to these outbreaks were improper cooling of cooked foods (48%), foods prepared a day or more before serving (34%), inadequate cooking or thermal processing (27%), infected person touching cooked foods (23%), inadequate reheating of cooked and chilled foods (20%) improper hot storage of cooked foods (19%) and cross-contamination of cooked foods from raw foods (15%). Commonly reported foodborne diseases associated with these vehicles were staphylococcal intoxication, salmonellosis, Clostridium perfringens gastroenteritis, and trichinosis.