对在5~8℃和25℃保存不同时间的湿河粉进行大肠菌群的含量进行测定，研究不同保存条件下湿河粉内大肠菌群的变化规律。5~8℃保存条件下18h内湿河粉中的大肠菌群变化不大，但在保存24h后大肠菌群呈巨增态势，25℃保存条件下，即使只是保存6h，湿河粉中的大肠菌群数量也明显高于冷藏的样品，而在保存24h后更是有酸嗖味，产品已变质。结合这次实验结果表明湿河粉销售环境最好使用冷藏箱，同时销售时间最好不超过24h，以保证产品质量。%The content of MPN in wet fried rice noodles with different preservation time in 5~8℃ and 25℃ is measured to study the change law of MPN in wet fried rice noodles under different preservation conditions. In 5~8℃, there are not significant changes of the MPN in wet fried rice noodles within 18h, when the preservation time is more than 24h, the MPN shows a huge increase trend. In 25℃, even the preservation time is just 6h, the number of MPN in wet fried rice noodles is higher than that of the samples in the cold preservation condition, when the preservation time is more than 24h, the products are so acid taste and have deteriorated. The experimental results show that it is better to use the refrigerated containers to sale the wet fried rice noodles and the sales time should less than 24h to ensure product quality.
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