Objective To study the prevalence and epidemiological characteristics of food poisoning events in China, so as to provide scientific basis for early warning, prevention and control. Methods Descriptive study on the food poisoning data in 2018 collected from National Report Management Information System of Public Health Emergencies. Results 291 food poisoning events were reported in 2018, which caused 7856 cases and 98 deaths. The numbers of events and cases of bacterial food poisoning account for 36.77%(107/291) and 63.11%(4 958/7 856) of the total respectively. Salmonella, Vibrio parahaemolyticus, Pathogenic Escherichia coli, and Staphylococcus aureus enterotoxin were the main pathogenic factors. Mushroom poisoning accounted for 31.63% (31/98) of deaths. Food poisoning events occurred mainly from May to September. Food poisoning occurred in family accounted for 36.43% (106/291) of the total number of events and 86.73% (85/98) of the total number of deaths, as well as the highest fatality rate(6.84%, 85/1 243). Food poisoning occurred in Canteens accounted for 44.04%(3 460/7 856) of the total number of cases. Bacterial food poisoning events accounted for 50.67%(38/75) of the total number of events occurred in schools, and school canteens were the most frequent places where the events occurred in schools (80.00%, 60/75). Fruits, vegetables and their products, poisonous mushrooms and meat products were the top 3 food types that caused food poisoning, accounted for 18.90%(55/291), 14.09%(41/291) and 10.65%(31/291) of the total number of events separately. Compared with 2017, the events and deaths of food poisoning in China decreased in 2018 due to the significant reduction of fungal food poisoning events, while the cases increased because of the significantly increasing cases of bacterial food poisoning occurred in canteens and catering service units. The main pathogenic factors of vegetative food poisoning were aconitum and kidney bean, with a high incidence in autumn and winter. More attention should be paid to the poisoning caused by the consumption of Tachypleus rotundus. Conclusion Supervision, inspection and guidance should be strengthened in advance during the high incidence period of food poisoning, and early warning should be issued in time. Food safety supervision and guidance should also be conducted conscientiously in places such as canteens of collective units, catering service units, and rural self-organized family banquets. The abilities of early diagnosis, treatment and on-site disposal for rare toxicant poisoning in medical staff need to be improved. Various forms of health education should be carried out to popularize the knowledge of food poisoning prevention, advocate good hygiene habits and reduce the occurrence of food poisoning.