Objective To perform pulsed field gel electrophoresis（PFGE） molecular typing tracing and drug resistance analysis on a food poisoning caused by Salmonella contaminated chicken claw

in order to provide relevant theoretical basis for identifying the source of this food poisoning and clinical treatment of patients.Methods Epidemiological investigation was conducted on the six patients

and specimens of suspected food and stool were collected and laboratory tests were performed according to national standards.After bacterial enrichment

the suspicious colonies were picked for biochemical identification

and the seven strains of Salmonella detected underwent serum agglutination with standard diagnostic sera

and the DNA of the strains were cut by restriction endonuclease Xba Ⅰ and then subjected to PFGE molecular typing.The results were clustered by Bio Numerics software

and finally the seven strains of Salmonella were tested for drug resistance using the micro broth dilution method.Results All 6 patients had different degrees of abdominal pain

diarrhea and fever;1 strain of Salmonella was detected from chicken claw and 6 strains of Salmonella were detected in the patient’s stool specimen.The biochemical identification and serum agglutination test showed that the serotypes of the seven Salmonella strains were all the Fallsbüttel serotype

PFGE showed that the homology of the seven Salmonella strains was 100.0%

and the drug sensitivity results showed that all seven strains were resistant to tetracyclines（tetracycline

minocycline） and macrolides（azithromycin）.Conclusion The incident of mass diarrhea

fever and abdominal pain was a case of food poisoning caused by Salmonella.The relevant departments should increase the publicity and popularization of food safety knowledge to raise public awareness;the public should try to heat and process the purchased cooked food before consumption

which is an important measure to prevent Salmonella food poisoning.At the same time

it is recommended that the regulatory authorities should strengthen the supervision of small food workshops

restaurants and other production and selling places to prevent similar incidents.