Objective  To analyze epidemiological characteristics of foodborne disease outbreaks in Hainan province during the period from 2007 through 2016 and to provide evidences for effective prevention and control of foodborne diseases.

  Methods  We collected data on reported foodborne disease outbreaks in Hainan province from 2007 through 2016. The seasonality, regionality, pathogen, and occurrence setting distribution of the outbreaks were analyzed.

  Results  Totally 292 foodborne disease outbreaks, involving 3 435 sufferers and 9 deaths, were reported during the 10-year period in Hainan province. The mean annual incidence of foodborne diseases was 8.03% and the mean annual fatality rate for foodborne disease sufferers was 0.26%. Most of the outbreaks occurred in family settings and during the 3rd season of a year. The majority of the outbreaks were caused by the contamination of pathogenic microorganisms and Vibrio parahaemolyticus was a main pathogen detected in the outbreaks. Consumption of pathogen-contaminated seafood was correlated to the most of the deaths in the outbreaks. The lowest annual incidence rate of foodborne diseases was observed in 2011 and the highest was in 2013. There was a statistically significant yearly difference in the incidence rate of foodborne diseases （χ² = 570.50, P < 0.01）.

  Conclusion  Foodborne disease is still a major problem for food safety and related health education and intervention programs should be promoted in Hainan province.