Study the contamination of Staphylococcus aurous and Salmonella in raw frozen food products made of flour or rice in Henan 2012. MethodsStaphylococcus aurous and Salmonella were detected and the serotyping of Salmonella was performed by The Manual for National Food Safety Risk Monitoring (2012). The enterotoxin of Staphylococcus aurous was detected by the instruction of mini-VIDAS Staphylocouls enterotoxin Ⅱ. Results55 strains of foodborne pathogens were detected from 344 samples, and the detection rate was 15.99%. The detected strains included 49 strains of Staphylococcus aurous and 6 strains of Salmonella, accounting for 14.24% and 1.74% of the detection rate. Colony-forming units of Staphylococcus aurous for the positive samples were 0.2-110 cfu/g. 22 strains out of 49 strains of Staphylococcus aurous were enterotoxin-positive. The 6 strains of Salmonella were 4 serotypes, S.enteritidis, S.agona, S.Indiana and S.derby.All the strains of Salmonella were resistant to cefazolin, cefotetan, amikacin, gentamicin and tobramycin. 3 strains of Salmonella were resistant to ampicillin. 2 strains were resistant to ampicillin/sulbactam, ceftriaxone, aztreonam, nitrofurantoin and trimethoprim/sulfamethoxazole. 1 strain was resistant to ciprofloxacin and levofloxacin. ConclusionThere was contamination of Staphylococcus aurous and Salmonella in raw frozen food products made of flour or rice in Henan 2012. The rate of Salmonella contamination was lower, but the risk was higher, while it was the opposite for Staphylococcus aurous. The Staphylococcus aurous contamination should be also taken into account because of the higher enterotoxin-positive rate.