Objective To provide a basis for scientific decision-making in the prevention and control of family foodborne disease outbreaks in Hubei Province.Methods National Foodborne Disease Surveillance System data of family foodborne disease outbreaks in Hubei Province from 2011 to 2020 were collected. Epidemic characteristics， namely， onset time， region， food， pathogenic factors， and causes were analyzed.Results A total of 506 foodborne disease outbreaks were reported in Hubei Province from 2011 to 2020. There were a cumulative number of 4 503 cases and 46 deaths， including 264 cases of family outbreaks， accounting for 52.17%； 997 cases of family outbreaks， accounting for 22.14%； 44 deaths and a case fatality rate of 4.41%. Outbreaks were most frequent in July， with 98 reported， representing 37.12% of the 264 total events. The main pathogenic factor of family outbreaks was poisonous mushrooms （178 cases， 67.42%）， followed by unknown reasons （37 cases， 14.02%） and chemical pollutants （22 cases， 8.33%）. These three factors accounted for 89.77% of the total reported events and 88.64% of the total deaths （39/44）.Conclusion The main pathogenic factor of family foodborne disease outbreaks in Hubei Province is the accidental consumption or misuse of poisonous mushrooms. Improved public awareness regarding poisonous mushrooms， including their health threats， requires to be promoted.