Hepatitis E virus （HEV） is a common hepacivirus spreading via the fecal-oral route, with the host of swine and other animals. Men who eat the meat and related products made from the infected animals are exposed to the risk of HEV infection, resulting in having acute and sub-acute hepatitis E. In recent years, the prevalence of foodborne hepatitis E is in a serious condition, and has become a critical public health issue. In this article, the etiology of HEV, epidemiological characteristics of hepatitis E and foodborne transmission are reviewed to further understand the HEV foodborne transmission outbreaks, pollution and risks, so as to provide scientific basis for hepatitis E prevention and control.