To identify the causes and suspected risk factors of the food poisoning incident, and analyze the drug resistant profile.Methods Combined with clinical characteristics and time of disease, the suspicious meals were identified, suspected food and case samples were collected for laboratory test, and pulsed-field gel electrophoresis (PFGE) and homology analysis was carried out on positive samples. Results A total of 81 cases were confirmed. The symptoms included fever ≥38 ℃ (100.00%, 81/81), abdominal pain (97.53%, 79/81), diarrhea ≥3 times (100.00%, 81/81), vomiting (69.14%, 56/81), etc. The consumption of egg fried rice contaminated by egg shell was a risk factor. The chef poured egg on the fried rice without fully heated, which leaded to the contamination. Stool samples and food solates were all positive for Salmonella enterica, and the PFGE patterns were the same. The similarity between case samples and smear samples from the egg shell was 96%. The strain was sensitive to cefotaxime, ciprofloxacin and TMP/SMZ, but was nalidixic acid-resistant. Conclusion Consumption of fried rice contaminated by Salmonella enterica was the main cause of the food poisoning, it was recommended to strengthen the supervision and management on institutional catering chef, standardize operational processes and to improve the health and safety awareness to prevent similar incidents.