Abstract: Objective To understand the contamination status of pathogenic bacteria in various foods in Taiyuan City,provide data for food safety risk assessment in Taiyuan City and the country,and provide a scientific basis for the prevention and control of foodborne diseases. Methods Totally 2 842 samples of 14 kinds of food from 10 counties（cities,districts） in Taiyuan City from 2016 to 2023 were randomly collected and tested. The pathogenic bacteria in these samples were isolated and identified in accordance with GB 4789.1-2016 National Food Safety Standard for Microbiological Examination of Foodstuffs and the Food Safety Risk Monitoring Manual. The serotyping of Salmonella was performed by slide agglutination method. Results A total of 60 pathogenic bacteria were detected,with a detection rate of 2.11%. There were 25 strains of Bacillus cereus,14 strains of Vibrio parahaemolyticus,15 strains of Salmonella,4 strains of Listeria monocytogenes,and 2 strains of Staphylococcus aureus. Among different food categories,19 strains of pathogenic bacteria were found in aquatic products,14 strains were found in catering food,12 strains were found in meat and meat products,and 11 strains were found in infant food. The aquatic products had the highest detection rate of pathogenic bacteria at 5.11%. In different stages,29 strains were found in farmers' market,10 strains in supermarket and 10 strains in take-out online stores. The count of pathogenic bacterial colonies showed that the Bacillus cereus count in one sample was 15 000 CFU/g,while the counts in the other nine samples ranged from 10 to 700 CFU/g. From the 15 strains of Salmonella isolated from food,a total of 11 serotypes were identified,with Salmonella enteritidis and Salmonella London being the most common. Conclusion There is a certain degree of pathogenic bacteria contamination in the food sold in Taiyuan City.The detection rate of pathogenic bacteria in agricultural markets, convenience stores, and online food delivery stores is relatively high. It is necessary to strengthen disinfection and cleaning work in key places, improve the hygiene awareness and operating standards of practitioners, then effectively ensure food safety

Key words: Food, Pathogenic bacteria, Contamination status