Objective To provide a scientific basis for improving the food safety guarantee system in Guangzhou， an investigation was conducted into the safety risks of online takeaway food in Baiyun district.Methods From 2018 to 2021， 174 online takeaway food samples were collected in Baiyun district， Guangzhou. The microbial contamination of the samples， including the total bacterial count， Escherichia coli， Salmonella， Staphylococcus aureus， Listeria monocytogenes， Bacillus cerus and Vibrio parahaemolyticus were cultured and identified.Results Of the 174 online takeaway food samples collected in Baiyun district， Guangzhou from 2018 to 2021， 35 （20.1%） were contaminated with harmful microorganisms. Importantly， Escherichia coli was the most common contaminant. The unqualified rate of samples varied significantly by year and food type （P<0.05）. Univariate analysis showed that the qualified rate of samples varied significantly for samples with different food center temperatures and outdoor humidity conditions （P<0.05）. Multivariate Logistic regression analysis showed that a higher food center temperature was associated with a lower unqualified rate （OR=0.917， 95% CI： 0.876-0.960）. The unqualified rate of rice dishes was significantly higher than that of cold dishes （OR=0.010， 95% CI： 0.001-0.159） and sushi hand rolls （OR=0.041， 95% CI： 0.002-0.771） （P<0.05）.Conclusion The study’s findings suggest that a certain degree of bacterial contamination prevails in takeaway food in the Baiyun district of Guangzhou. The market supervision department should take steps to strengthen the supervision and management of food businesses. Importantly， the department should develop and implement more stringent food safety standards