Objective To evaluate the food hygiene status and risk of disease， the microbial contamination of ready-to-eat food in market was investigated， and the biological characteristics of foodborne Salmonella strains was analyzed.Methods The ready-to-eat food sold in 5 large markets with concentrated consumer population were randomly selected for food microbiological detection according to national food safety standards， and Salmonella serotypes， antibiotic resistance and PFGE molecular typing were analyzed.Results The detection rate of coliform bacteria in 131 ready-to-eat foods was 62.59% （82/131）. Salmonella， Bacillus cereus， Staphylococcus aureus and other pathogenic microorganisms were detected， and a variety of Salmonella serotypes were detected. The PFGE pattern was scattered， and the strains showed multiple drug resistance.Conclusion The hygienic status of ready-to-eat food was generally poor. Salmonella was detected in raw meat， which was easy to cause foodborne diseases by cross contamination in ready-to-eat food. Management of ready-to-eat food and raw meat products should be strengthened.