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It was observed that packaged Japanese noodle was almost completely sterilized by the treatment with both hydrogen peroxide (H2O2) solution (soaking) and steam-heating. The most rotten noodle was infected during the period of its process, or after its production.Bacteria isolated from the rotten noodle were as follows; Bacillus subtilis, B. cereus and B. licheniformis.The main purpose of this experiment was the sterilization against Bacillus which forms heat-resistant spore. Multiple effects were observed of both H2O2 and heat-treatment.The critical conditions gained from the two sterilization methods are as follows:showed good results: in the case of noodle, soaking in 0.1% H2O2 solution followed by steam-treatment for 2min, or soaking in 0.05% H2O2 with 3.5min steam sterilization, or soaking in 0.03% H2O2 with 5min steam sterilization. December 19, 1966) (Received