Objective The epidemiological characteristics of foodborne disease outbreaks in China in 2022 were analyzed to provide scientific basis for further prevention and control strategies adjustment. Methods The epidemiological characteristics of outbreaks of foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed by descriptive statistics. Results A total of 4 902 foodborne disease outbreaks were reported in China, resulting in 24 282 illnesses and 90 deaths from 30 provinces (autonomous regions and municipalities) and Xinjiang Production and Construction Corps, excluding Xizang (Tibet) Autonomous Region. Among 3 028 outbreaks with a single confirmed etiology, microbial pathogens were the most common cause of outbreaks, accounting for the largest illnesses 38.43% (6 106/3 028). Poisonous mushroom caused the largest percentage of outbreaks and deaths, accounting for 54.13% (1 639/3 028) and 55.95% (47/84) respectively. About location of foodborne disease outbreaks, private homes accounted for 59.96% of outbreaks (2 936/4 902) and 96.67 % of deaths (87/90). Food service settings had the largest illnesses (65.59% 13 583/24 282). Conclusion Wild poisonous mushrooms, aconitum and methanol are the main causes of death; Microbial pathogens caused the most illnesses and remained the main pathogenic factors in restaurants and school canteens. The supervision and management of food safety and health education and medical treatment according to the characteristics of different types of food poisoning incidents should be taken.