To analyze the epidemiological characteristics of food poisoning events in Beijing, and to provide scientific basis for prevention and control.MethodsThe data of food poisoning events in Beijing from 2010 to 2012 were analyzed using descriptive epidemiologic method. ResultsThere were 85 food poisoning events reported in Beijing, resulting in 1 268 cases and 1 death. The incidence of food poisoning had a seasonal peak during July to September. Microorganism caused the largest percentage of food poisoning events (41.18%) and the most common pathogen was vibrio parahaemolyticus. Poisonous Plant caused the largest percentage of food poisoning cases (42.19%) and the main plant involved was haricot beans. Most poisoning events occurred in catering canteens and food services, which accounted for 40.00% and 30.59% of totals events. ConclusionMicroorganism food poisoning and haricot beans poisoning were the most important agents for food poisoning in Beijing, and the prevention and control measures should be focused on the food service including catering canteens and restaurants. Health education on prevention and control of food poisoning should be targeted at the high-risk population.