To analyze the epidemiological characteristics of foodborne disease incidents in Zhejiang Province from 2010 to 2012, and provide the prevention and control priorities.Methods Descriptive epidemiological analysis was performed on the incidents reported through the national reporting system for foodborne disease (food poisoning) incidents in Zhejiang from 2010 to 2010.Results A total of 95 foodborne disease incidents were reported in Zhejiang from 2010 to 2012. The majority was caused by microorganism contamination (58.9%), in which Vibrio parahaemolyticus was the most common pathogen (23.2%). Most foodborne disease incidents occurred between May and September (66.1%), and the incidence of foodborne disease incidents caused by microorganism peaked in summer and autumn. For the attributable foods of the foodborne disease incidents, meat and meat products was the most common around the year. Meat and meat products were mainly contaminated by Vibrio parahaemolyticus or non-typhoidal Salmonella. The second common food were aquatic products, which were mainly contaminated by Vibrio parahaemolyticus, especially in the second and third quarter. There were foodborne disease incidents caused by poisonous mushroom and misuse of nitrite.Conclusion It was necessary to improve the food safety management, and the focus were meat and meat products, aquatic products and nitrite. Health education should be conducted about food safety to reducing foodborne disease incidents by poisonous mushroom. Restaurants and canteens were the key places for foodborne disease incidents prevention and control, and Vibrio parahaemolyticus was the major pathogen to which more attention should be paid in foodborne disease incidents prevention and control.