Detection and analysis of the region's fermentation pasta (steamed bread, steamed stuffed bun, rolls, and fried dough sticks, fried dumplings, starch products (liangpi, and sheet jelly, bean vermicelli), a total of 110 food aluminum pollution condition, realize the usage of alum additives, provide the basis for food safety supervision.Methods According to GB/T 5009.182-2003 Determination of Aluminum in Flour Products”, detecting aluminum content. According to GB/T 2760-2011 National Food Safety Standards, Standards of Using Food Additives to evaluation,aluminum content > 100 mg/kg for exceed the standard. For bean vermicelli without aluminum limited standard, do not determine exceed the standard or not. Results Fermentation pasta exceed the standard rate of 25.7%; fried dough sticks exceed the standard rate of 53.7%; Liangpi exceed the standard rate of 100%. In the bean vermicelli, aluminum content is higher, but we can not judge that it exceed the standard or not. Fried dumpling and sheet jelly not found exceed the standard. Aluminum content of fermentation pasta has improved. Aluminum content of fried dough sticks has improved in recent years.Liangpi exceed the standard in severe cases.Conclusion In fermentation pasta (steamed bread, steamed stuffed bun, rolls), and fried dough sticks, starch products (liangpi, bean vermicelli) aluminum pollution is serious, easy to cause health damage. That should pay attention for the department of food safety. Form detection and evaluation of aluminum content of bean vermicelli is need to be learning.