Objective To understand the status and characteristics of Salmonella contamination in food in Guangxi, and to provide scientific basis for reducing contamination and preventing and controlling foodborne diseases. Methods A total of 60 174 Salmonella samples were collected from 14 cities in Guangxi from 2012 to 2017. Salmonella was detected in accordance with the national standards (GB 4789.4-2010). Results The detection rates of Salmonella in fresh foods were 10.3%(399/3 883) for raw meat and products, 6.2%(50/806) for raw aquatic products, 0.5%(2/440) for frozen rice noodles and 0.0%(0/583) for fresh eggs, respectively. The detection rates of Salmonella in ready-to-eat food were 0.6%(58/10 175) for cooked meat products, 0.3%(39/14 721) for catering food, 1.0%(5/489) for raw vegetables and products, respectively. The detection rates of baked and fried foods, beverages, fruits and products were 0.1%, and that of cooked eggs, soybean products, frozen drinks, condiments were not detected. A total of 51 serotypes were detected in raw meat and raw meat products. Salmonella Derby was the dominant serotype (16.2%,70/432), mainly in raw pork. 32 serotypes were detected in ready-to-eat foods. Salmonella Derby was the dominant serotype (14.5%,11/76), mainly in cooked meat products. Conclusion The main source of Salmonella was livestock and poultry meat, while cold dishes were at high risk among ready-to-eat food. Prevention and control from farm to table should be strengthened to reduce the occurrence of foodborne diseases.