To investigate the hygienic quality of moon cake in Shenzhen,and provide a basis for setting a moon\|cake's hygienic standard.Methods:We randomly collected from market 100 samples of moon cake manufactured in local companies and enterprises outside Shenzhen, and tested for following indexes: sensory character, acid value, peroxide value, arsenic, lead, aflatoxin B1, glucitol and microbes. Results: The health standard for pastry and bread seemed not strict enough when it was applied to evaluate the cooked moon cake, but seemed too strict for evaluating the ice crust moon cake. Water content in moon cake affected the quality of the product. Conclusions: The health standard for pastry and bread should be modified, and the water content in moon cake be listed in the modified hygienic standard.