在某盐渍肠衣生产过程中更改肠衣盐和储存温度后（由低温储存变为常温储存），成品肠衣在储存过程中产生了白色硬块，在使用过程中硬块处出现破洞。采用感官检验、物理性质及化学成分分析、扫描电镜及能谱分析、副溶血性弧菌检测、菌落总数检测等方法，对盐渍肠衣的损坏原因进行了分析。结果表明：储存环境温度的升高使微生物大量繁殖，是肠衣损坏的主要原因。

After changing the sausage casing salt and the storage temperature (from low temperature storage to room temperature storage) during the producing process of the salted sausage casings, the white gelosis generated on the finished products of the sausage casings during the storage process, and the holes appeared in the position of the white gelosis during use process. The damage causes of the salted sausage casings were analyzed by using organic inspection, analysis of physical properties and chemical compositions, scanning electron microscope and energy spectrum analysis, vibrio parahaemolyticus detection, total number detection of bacterial colony and so on. The results show that:mass propagation of microorganisms caused by the rise of storage temperature was the main reason for the damage of the sausage casings.