Estimating morbidity and mortality associated with foodborne infections is important for prioritizing public health prevention efforts and assessing health risks throughout the food chain. The objective of this study was to estimate the annual number of symptomatic cases, hospitalizations, and deaths for 21 foodborne pathogens (10 bacteria, 3 viruses, 8 parasites) transmitted to humans through food in mainland France during the 2008–2013 period. The results indicate that morbidity and mortality attributable to foodborne infectious diseases remain high in France, with 1.28 to 2.23 million annual cases, including 15,800 to 21,200 hospitalizations and between 232 and 358 deaths. In France, infections caused by norovirus, Campylobacter spp., and Salmonella spp. account for the majority of foodborne cases and hospitalizations. Infections caused by Salmonella spp. and Listeria monocytogenes account for half of all foodborne deaths. Understanding the absolute and relative burden of foodborne infections is useful for all stakeholders (public authorities and food business operators) involved in food safety.