Objective To understand the conditions of bacterial contamination in self-prepared cold dishes among catering units in Xicheng district of Beijing, to provide scientific basis for food security supervision and for establishing related hygienic standards. Methods Self-prepared cold dishes were collected from 373 catering units in Xicheng district of Beijing from April of 2009 to May of 2010 to inspect aerohic bacterial counts, coliform bacteria, Staphylococcus aureus, .Salmon,ella and Shigella. Results The total eligible rate of hacteriological indicators inspected on 1917 cold dishes was 73. 81%. The eligible rate of aerohic bacterial count and coliform bacteria was 88. 63% and 77. 83% , respectively. N。 pathogen was detected in cold dishes. The eligible rates of cold dishes prepared from unheated principal raw materials ( 58. 60% ) or vegetables (70. 37% ) were low. Conclusion The bacterial contamination is serious in self-prepared cold dishes among catering units in Xicheng district of Beijing. The most serious problem was the high rate of coliform bacteria contamination exceeding standards in all or part of cold dishes prepared from principal raw materials unheated materials or vegetables. It is suggested that departments concerned should strengthen supervision and management of cold dishes, and establish national food safety standards for cold dishes as soon as possible.