Objective To investigate the status of microbial contamination in the production process of stewed meat products in a food factory in Nanjing. Methods Totally 396 samples of 120 food products (60 raw materials, 28 intermediate products, 24 finished products, and 8 final finished products), as well as 204 environmental samples, 58 aerosol samples and 14 water samples in the production process of stewed meat products were collected from a food factory in Nanjing from 2016 to 2017. Hygienic indicator bacteria and main foodborne pathogens were detected according to GB 4789 food microbiological test series standard and GB/T 16294-2010 Test Method for Setting Microbe Bacteria in Clean Room of the Pharmaceutical Industry and serological identification of Salmonella was determined. Results Twenty-four strains of Listeria were detected in food samples and environmental samples (7.4%,24/324), 5 strains of Staphylococcus aureus were detected (2.6%,5/196) and 6 strains of Salmonella were detected (1.9%,6/324). There were two strains belongs to Listeria monocytogenes, other Listeria species were mainly Listeria grayi and Listeria ivanovii. Four serotypes of Salmonella, were identified as 2 strains of Salmonella Enteritis, 2 strains of Salmonella Typhimurium, 1 strain of Salmonella Isangi and 1 strain of Salmonella Arizona. Pathogenic bacteria had been isolated in raw materials, intermediate products, environment, food processors, instruments and cleaning tools samples, but no pathogenic bacteria were detected in the finished products and final finished products. Conclusion There were certain kinds of pathogenic bacteria contamination in raw materials and environment samples during the process of sauced meat products.