Mass food poisoning refers to an acute toxic disease caused by food contaminated by bacteria or bacterial toxins, or food containing toxins. Its clinical features are: the shortest incubation period is 2 hours, and the elderly can reach 7 days, with an average of about 3 hours. Sudden onset, mainly acute gastroenteritis, such as nausea, vomiting, abdominal pain, diarrhea and so on. Fever often occurs, and the disease breaks out in groups, often from May to Kloc-0/0 every year.