Abstract: Objective To understand the epidemiological characteristics of food poisoning in Zhejiang from 2005 to 2010 and provide evidences for the prevention and control of food poisoning. Methods Descriptive epidemiological analysis was conducted on the incidence data of food poisoning events reported through national public health emergency reporting information system during this period to understand their causal agents, time distribution and responsible units Results A total of 134 food poisoning events were reported, involving 3703 cases (7 deaths). The majority of food poisoning occurred during summer-autumn. Both the event number and case number of microorganism poisoning were far more than other type of poisoning. The deaths were mainly caused by globefish, poisonous mushroom and nitrite poisonings. Food service including school canteens and restaurants were main responsible units, homes were the main places. Conclusion It is necessary to strengthen the management of sea food circulation, improve the food safety management in schools, conduct health education about food safety and increase food inspection/detection level to reduce the incidence of food poisoning.