To investigate the characteristics and rules of food poisoning in China to explore the effective prevention and control measures of food poisoning.Methods The general situation,seasonal and month distribution,pathogenic factors and locations of the food poisoning in China from 2004 to 2013 were analyzed. Results The case number and victim number of food poisoning in China were decreased in 2005, but then increased and reached a peak value in 2006, and then significantly decreased from 2006 to 2013. The third quarter in a year was the peak of food poisoning, and the largest numbers of victims and deaths of food poisoning were September and July, respectively. The most common reason for food poisoning was microbial food poisoning while seldom caused death. The chemical food poisoning was decreased significantly from 2004 to 2013. The poisonous plants and animals and poisonous mushroom poisoning had become the main reasons for food poisoning deaths after 2006. Among the locations of food poisoning, the collective canteens was the most risky, and the chemical food poisoning was the key factors for the food poisoning deaths of students. Homemade food accounted for most of the food poisoning deaths. Conclusion The food safety in China had improved significantly, but the situation of food poisoning was far from optimistic, especially the mortality rate was still high. Through strengthening the targeted prevention and control for different seasons and months, locations, different population and carrying out the publicity and education of food safety knowledge, establishing the effective government supervision mechanism were preferable measures to prevent and reduce food poisoning in the future.