Abstract: Objective： To investigate the microbiological indexes in the ghee made by ethnic minority farmers in an area of Yunnan， and to provide reference for the food safety of the ghee. Methods： 35 ghee samples were collected. The total number of bacteria and molds/yeast in the samples were detected after a series of dilution， and the food-borne pathogens were identified according to colony characteristics， morphological staining and biochemical reaction. Results： Bacteria were detected in all the 35 samples（100.0% detection rate）， the logarithm value of CFU（lgCFU） in the 35 samples ranged from 4.08 to 5.31 per gram， and the total number of bacteria in 26 ghee samples（74.3% exceeding standard rate） exceeded the standard number. Molds/yeasts were detected in 31 samples（88.6% detection rate）， with lgCFU value of 2.00-4.98 per gram， and bacteria in these 31 samples all exceeded the standard in CFU counting. Additionally， intestinal pathogens were detected in 4 species（11.4% detection rate）； 3 strains were suspected as Shigella species， and 1 as Proteus species. Staphylococcus aureus and Escherichia coli were not detected in the samples. Conclusion： The sanitary microbiological index of the ghee in this area is worrying. The mold contamination is serious， and intestinal pathogens are isolated from some samples.

Key words:

ethnic minority">； homemade ghee">； total number of colonies">； pathogenic bacterium