To study the variations of bacterial community in processing RTE abalone， total DNA of abalones bacteria in different processing stages was extracted for PCR-DGGE analysis to study the changing rule of major floras in the process of processing RTE abalone， with the aim to analyze the diversity of spoilage bacteria in spoiled RTE abalone products. The results showed that altogether 19 DGGE predominant bands were detected from five groups of samples， among which there were 4 phylums， 7 classes， and 12 bacterial genus. The common predominant bacteria in five groups of samples were Escherichis， Empedobacter and Serratia. Bacillus cereus， the predominant bacteria found in spoiled RTE abalone， had high tolerance and could remain in late stage of the processing of cooked abalone. So， it was suggested late-stage cooling and packaging environmental health should be controlled strictly in processing to lower the food safety hazard caused by Bacillus， Escherichia， Empedobacter， Serratia and other spoilage bacteria in storage of RTE abalone.