Abstract: The nitrite, histamine, formaldehyde content and acid value were analyzed in 15 samples of Sichuan cured meat including bacon, Sichuan sausage and Cantonese style sausage from five kinds of well-known brands of Sichuan cured meat sold in a large supermarket in Chengdu, Sichuan province. It was showed that histamine content in 13.3% samples exceeded FDA required standards. The nitrite residue in 15 samples was2.1~5.3mg/kg and was not excessive required standards. 100% of the samples tested positive for formaldehyde and formaldehyde content in 15 samples was 4.89 ~35.93mg/kg. The acid value in 73.3% of the samples exceeded required standards. Meanwhile, to solve the food safety problem fundamentally, traditional cured meat processing should be improved to eliminate or reduce nitrite, histamine, formaldehyde and other harmful substances.