Objective To detect microbial contamination status of edible raw meat products in catering enterprises of Shanghai and to provide reference for food safety and supervision. Methods According to the national standards a total of 198 batches of edible raw meat products and related products from catering enterprises in Shanghai in 2019 were tested for hygienic indicator organisms and common foodborne pathogenic bacteria. SPSS 16.0 software was used to analyze the test result. Results Judging from the hygienic indicator organisms, 2.06% (2/97) of edible raw meat products, raw and supplementary materials had aerobic plate count ≥ 100 000 CFU/g, 5.15% (5/97) of them had coliforms more than 100 CFU/g, and the detection rate of Escherichia coli was 2.06%(2/97), among which the detection rate of raw beef samples was 11.11% (2/18) and the quantitative value was all 10 CFU/g. In terms of the contact surface samples of ready-to-eat foods, the detection rate of coliform was 12.87%(13/101), among which the positive rate of processing tools and utensils was 20.83% (10/48), higher than the tableware samples 5.66%(3/53) (χ²=12.678,P<0.05). According to the detection of foodborne pathogenic bacteria, the detection rates of Salmonella in raw beef and finished products were 5.56% (1/18) respectively and no foodborne pathogens were detected in the remaining samples. Conclusion According to the result of this survey, the detection of the hygienic indicator organisms and Salmonella of edible raw meat products and the raw materials from catering in Shanghai in 2019 was worthy of attention, and the supervison agency should attach importance to the hygienic supervision of the processing tools and utensils in direct contact with ready-to-eat foods.