Objective To find out the cause and risk factors of the outbreak of food poisoning, and to provide evidence for the prevention and control of food poisoning. Methods Field epidemiological investigate method and case-control study method were used to analyze the suspicious meals of exposure. Field hygienic investigation was carried out. Samples were collected for laboratory testing. Results Totally 156 cases were found in the survey. The attack rate was 8.30%(156/1 879)and the main clinical symptoms were diarrhea (99.4%,155/156), stomachache (81.4%,127/156), nausea (16.7%,26/156) and vomiting (3.8%,6/156). The result of case-control study demonstrated that the dinner of October 24th was the suspected meal (OR=49.91,5%CI=12.93～192.63). The attack rate showed statistical significance in different classes(χ²=115.56,P＜0.01). A total of 107 samples were detected in the laboratory, and Enterobacter sakazakii were detected in the patient's anal swab, the delivery car, the delivery containers and the cooked meat with bean curd in the sample food. Conclusion The epidemic situation was a foodborne disease outbreak caused by suspected Enterobacter sakazakii infection. The poisoning might be caused by the cooked meat with bean curd during dinner on 24th October. It was recommended to strengthen supervision of foodservice industry to prevent such incidents from happening again.