To investigate the microbial contamination of ready foods in the markets around colleges or universities in Chengdu City, and the influence of types, pack, source and season on microbial contamination of ready food. Seven hundred and three samples were randomly collected in different season from 10 types of food including dairy products, manufactured meat, cookies, cold dish, etc. The samples were detected based on the methods of GB/T 4789 and National Health Standards and the results were analyzed with Chi-square test. The results showed that, the total qualified rate was 86.06%, and which of dairy products, salted vegetables, fruit and vegetable drinks were all above 90%, and which of bean products, drinking water and manufactured meat were all under 80%. The vast of unsuitable foods were found in summer and autumn. The qualified rate of total bacterial counts and total coliforms were the lowest, and the detection rates of salmonella and staphylococcus aureus were high in pathogenic bacteria. Significant difference was found between food with different sources, and the order of the qualified rate was as follows: superstores > small supermarkets>eating and drinking establishments > farmer's markets > outdoor food markets. The qualified rate of packed foods was higher than that of unpacked foods. Thus it could be seen that the ready foods were contaminated by microbes seriously, especially in summer and autumn, and it was suggested that the sanitary supervision department should strengthen supervision and educate students in food safety.