Objective To analyze the characteristics and pattern of food poisoning incidents in hotel restaurants in China from 2002 to 2016, and to provide evidences for early warning and prevention of food poisoning.

Methods National data on food poisoning incidents in hotel restaurants reported from 2002 to 2016 were extracted from Chinese National Foodborne Disease Surveillance Network and analyzed with descriptive statistics.

Results Totally 2 561 food poisoning incidents in hotel restaurants in China were reported during the 15-year period and the incidents involved 43 331 sufferers, 18 398 hospitalizations, and 18 deaths. August was the month in a year with the highest monthly number of incidents and a total of 774 incidents were reported in the month. There were 1 160 incidents reported in Eastern China, accounting for 45.29% of all the incidents. The main pathogenic factors of the reported incidents were biological pollutants, and the main mortality-related pathogens were poisonous plants and animals and their toxins, resulting in 8 deaths. Meat was the most frequently contaminated food and improper processing was the main cause of the contamination, which was associated 16.09% of all reported incidents.

Conclusion The number of reported incidents of food poisoning in hotel restaurants has increased in recent years. Preventing biological contamination of food during summer season is a key point to reduce food poisoning incidents.