[目的]了解贵州传统小吃生、熟毕节臭豆腐卫生状况,为制定卫生标准及卫生监督提供依据。[方法]按照GB/T4789-2003,对毕节臭豆腐进行检测分析。[结果]毕节臭豆腐熟样及生样微生物指标参照相应标准判定,合格率分别为16%、0%,但均未检出致病菌。[结论]毕节臭豆腐生样、熟样微生物合格率均较低,但未检出致病菌。建议制定毕节臭豆腐的地方及国家标准,以确保食品安全。 [Objective] To understand the health conditions of traditional snacking and stinky tofu in Guizhou and to provide the basis for formulating health standards and health supervision. [Method] According to GB / T4789-2003, Bijie stinky tofu was tested and analyzed. [Result] Bijie stinky tofu samples and biofilm samples were determined with reference to the corresponding standards. The pass rates were 16% and 0%, respectively, but no pathogen was detected. [Conclusion] Bijie stinky tofu raw samples, cooked samples of microorganisms pass rate are lower, but no pathogenic bacteria detected. Proposed to develop Bijie stinky tofu local and national standards to ensure food safety.