To analyze the epidemiological characteristic of foodborne poisoning incidents from 2004 to 2014 in Beijing,in order to provide scientific basis for the effective prevention and control of food poisoning. Methods The data of food poisoning incidents in Beijing from 2004 to 2014 were analyzed with descriptive epidemiologic method.Results There were 468 food poisoning incidents reported,resulting in 7 199 cases and 1 death.The number of food poisoning incidents in Beijing was decreased, and then kept stable from 2010 to 2014.August and September were the peak time of food poisoning.The main responsible units for foodborne poisoning incidents were catering units (143 cases, 1 739 cases) and the enterprise and institution canteens (118 cases, 2 145 cases), of which the number of incidents and that of cases were in the top two. The main pathogenic factors were bacteria, poisonous plants and chemicals. Incidents of bacterial food poisoning were mainly caused by Vibro parahemolyticus (18.36%), Staphylococcus aureus enterotoxin (13.53%), Proteus (12.56%), etc. Hyacinth bean toxin was responsible for 89.14% of the incidents caused by poisonous plant.Incidents of chemical food poisoning were mainly caused by nitrite (76.09%).Conclusion Health education was essential for preventing poisonous plants and bacterial food poisoning, and regulation of catering units and collective canteens should be strengthen.