In order to understand the food safety of stinky tofu and to improve the production technology,the total number of bacteria and coliform group of tofu,marinated stinky tofu pehtze and fried stinky tofu were determined.The results showed that the total number of bacteria and the coliforms reached to 4.5×107CFU/g and 2700 MPN/100g respectively in the marinated stinky tofu pehtze.The coliforms were about 20 times higher than the relevant national standard of dried bean curd,but they were dropped to 5.0×10 CFU/g and 7 MPN/100g,respectively in the fried stinky tofu,and reached to the microorganism index of food safety.As for the strength of sterilization on fried stinky tofu packaged in bag,it must be heated at 115℃ for 60 min or at 121℃ for 40 min.