Objective To study the etiologies and causes food of foodborne disease outbreaks in China in 2014. Methods The foodborne disease data collected by the National Foodborne Disease Surveillance Network in 2014 were analyzed. Results There were 1 480 outbreaks of foodborne disease reported from 31 provinces in 2014, resulting in 17 651 illnesses and 111 deaths. Among outbreaks of which suspected etiologic agents were identified,microbial pathogens cased the largest percentage of outbreaks(38.0%, 437/1 151)and the largest percentage of cases(58.1%, 8 181/14 093),poisonous mushroom cased the largest percentage of deaths(56.5%, 61/108). Among outbreaks of which suspected food were identified,the most common food categories causing outbreaks(in addition to poisonous mushroom)were meat products with the largest percentage of outbreaks(14.7%,186/1 265),followed by vegetables with the percentage of outbreaks(13.5%, 171/1 265). The most common location of outbreaks were food and beverage service places with the largest percentage of outbreaks of 37.1%(549/1 480)and cases 51.0%(9 008/17 651).Among outbreaks for which suspected pollution link were identified,the most contributing factors of outbreaks were eating poisonous and improper processing food which caused the largest percentage of outbreaks of 31.1%(348/1 118) and 27.3%(305/1 118). Conclusion Microbial foodborne disease was an important food safety problem that could not be ignored.The misuse of eating poisonous mushrooms was the main factor causing deaths occurred in the family.Improper food processing in location of catering services which restaurants and workplace cafeteria were the common cause of the outbreak,the misuse of eating poisonous food was the highest risk factor causing foodborne disease outbreaks.