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Objective The epidemiological characteristics and patterns of foodborne disease events in Nanping City were analyzed to provide a basis for formulating prevention and control strategies of foodborne disease. Methods Foodborne disease incidents reported from all over Nanping City during 1998 and 2017 were collected, and a retrospective descriptive analysis was conducted. Results A total of 184 foodborne disease incidents were reported in Nanping, with 2 871 cases and 40 deaths, with an annual average incidence of 5.12/100 000 and a case fatality rate of 1.39%. The peak season for foodborne illness was the third quarter, with the highest number of incidents and deaths in August. The number of incidents and patients with the largest number were pathogenic microbial events, accounting for 43.48% (80/184) and 64.86% (1 862/2 871) respectively. Toxic plant accounted for 35.87% (66/184) and 10.80% (310/2 871). The most common pathogenic factor was the accidental eating of poisonous mushrooms, accounting for 29.89% (55/184). Vibrio parahaemolyticus was the second factor, accounting for 12.50% (23/184). The most fatal cases were from mushroom, accounting for 87.50% (35/40). Family were the most occurred site, accounted for 39.13% (72/184), and 66.67% (48/72) were caused by toxic plants. Hotels and restaurants accounted for 22.28% (41/184) and 80.49% (33/41) were pathogenic microorganisms. Conclusion The control strategy of foodborne disease events in Nanping should focus on reducing wild mushroom poisoning and changing bad eating habits, carrying out a wide range of food safety education in vulnerable seasons, months and regions, establishing an effective early warning, monitoring and government supervision mechanism, and reducing the occurrence of foodborne disease.