ObjectiveTo investigate the salmonella contamination during processing in broiler slaughterhouse.MethodsSamples included anal swabs of chickens, deplumed chicken carcasses, precooled chicken carcasses, frozen chicken carcasses, water in precooling pool, cutting knives, chopping boards and smearing samples of workers’ hands. The samples were tested for Salmonella according to Food-borne Pathogen Monitoring Manual. ResultsA total of 293Salmonella strains were detected in 896samples during 2011-2012, and the positive rate was 32.7%. The positive rate of Salmonella in chicken carcasses was higher than that in living chickens. The dominant serotypes were S.indiana and S.enteritidis in 2012, and S.indiana,S.typhimurium and S.enteritidis in 2011. The proportion of S.indiana decreased, but other advantageous serotypes such as S.typhimurium and S.enteritidis increased in the chicken samples after slaughter. ConclusionSalmonella existed in the whole processing link in slaughterhouse, and the contamination was aggravated during the slaughter process.\=