In order to improve the hygienic quality of the locally produced pastries,557 samples of pastries were collected and assayed from pastry producers and retailers in this district from 1999 through 2002. The results showed that 82 05% of the samples were considered as qualified,and only 62 70% of the pastries processed by cold procedure were considered qualified. Staphylococcus aureus was detected in 15 samples. Considering the current situation that most food producers in this district are still using traditional manual operations which cannot ensure the desirable hygienic condition,it is proposed that efforts should be made to modernize the techniques and reinforce the hygienic consciousness and self discipline of the pastry producers.