Objective To study the epidemiological characteristics of foodborne disease outbreaks in China mainland in 2013. Methods The foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed. Results Total 1 001 foodborne disease outbreaks were reported in 30 provinces, which caused 14 413 illnesses and 90 deaths. Microbial pathogens caused the largest percentage of outbreaks and illnesses, accounting for 32.0% (320/1 001) and 49.7% (7 162/14 413) respectively, poisonous mushrooms caused the largest percentage of 52.2% (47/90). Conclusion Microbial foodborne disease were the first priority of food safety problems in China. Vibrio parahaemolyticus and Salmonella were the most common foodborne pathogens. Poisonous mushroom poisoning cannot be ignored.