Abstract: Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Yancheng City from 2011 to 2021,provide basis for the formulation of prevention and control measures. Methods The incident data reported in the foodborne disease outbreak surveillance system in Yancheng City from 2011 to 2021 were analyzed. Results From 2011 to 2021,a total of incidents were reported in the foodborne disease outbreak monitoring system in Yancheng City,with the peak incidence in May-October,of which August had the largest number of incidents,the largest number of cases,and the largest number of deaths. The incidents of unknown cause accounted for 75.21%,the incidents caused by microorganisms accounted for 19.66%,the chemical incidents accounted for 3.42%,and the poisonous animals and plants and their toxins accounted for 1.71%. There were 83 incidents with clear cause food,accounting for 70.94%. The main places of foodborne diseases outbreaks were catering service places and families,accounting for 63.26% and 33.33% respectively. Conclusions From 2011 to 2021,the peak of foodborne disease outbreaks in Yancheng City is from May to October,the main pathogenic factors are microbial pathogenic factors,and the main places are catering service places. Therefore,publicity,education and supervision and management should be strengthened to reduce incidence of foodborne disease outbreaks and reduce the disease burden of foodborne diseases.

Key words: Foodborne disease outbreak, Pathogenic factors, Surveillance