Abstract: Objective To understand the incidence and epidemiological characteristics of food poisoning events in China, and to provide scientific evidence for early warning,prevention and control of food poisoning. Methods The incidence data of food poisoning in China in 2017 were collected from National Report Management Information System of Public Health Emergencies. Results Overall,348 food poisoning events were reported in 2017,involving 7 389 cases and 140 deaths. Food poisoning events mainly occurred from May to September. The numbers of events and cases of the bacterial food poisoning accounted for 31.61% and 57.60% of the total,respectively. Salmonella,Vibrio parahaemolyticus and Staphylococcus aureus enterotoxin were the main pathogenic factors. The deaths caused by mushroom poisoning accounted for 60.71%. Food poisoning and related deaths occurred in families accounted for 44.83% and 90.71% of the total,respectively,and household case fatality rate was highest. The canteen related food poisoning events had highest case number,accounting for 35.13% of the total, followed by food service unit related food poisoning events. Poisonous mushroom and meat product were the top 2 food types causing food poisoning,accounting for 25.86% and 11.78% of the total,respectively. Conclusion Food poisoning occurred more frequently in summer and autumn in China. Bacterial food poisoning was predominant. Poisonous mushroom was the leading lethal cause. Family,canteen and food service unit were the main places where food poisoning events occurred. Poisonous mushroom and meat product were the main food types causing food poisoning. Based on the local dietary structure,living habits and climate features,taking the characteristics for different food poisoning into consideration,it is recommended to reinforce the surveillance and early warning of food poisoning event,food safety supervision,health education and medical treatment, especially in focal areas,places or during an important period of time.