To understand the condition of Salmonella contamination in broilers through the production chain of hatching, breeding, slaughtering, processing and distribution, determine the vulnerable point and sample category, and to provide a scientific basis for the prevention and control of food-borne diseases caused by Salmonella. MethodsSixteen monitoring points including broiler hatcheries, farms, slaughterhouses and markets were set up to collect samples with random sampling method. The Salmonella were detected based on the handbook of National Surveillance on Food-borne Pathogenic Bacteria of 2012.Results In 2012,4samples of 17kinds were detected. 202strains of Salmonella were isolated from 13kinds of samples with an overall detection rate of 16.78%. The salmonella were classified into 4groups and 28serum types with 1exception. Indiana serotype were most prevalent and accounted for 37.13%. The detection rate was the highest in slaughtering process, the second quarter of the year, and broilers after deplumation, with detection rate 23.14%, 21.74% and 42.19%, respectively.ConclusionThe cross-contamination of Salmonella was serious in broilers industry in Jinan. The supervision and monitoring should be strengthened through the whole process. In order to reduce the level of Salmonella cross-contamination, the critical control points should be determined and corresponding operating procedures should be formulated.