Abstract:Fresh and wet noodles，characterized by fresh nutrition and chewiness，are convenient to cook，suiting the current needs of consumers for healthy and fast meals.However，as they are vulnerable to contamination due to their high water activity and nutrient contents，including proteins，starches，and lipids，their shelf lives are short.The deterioration of fresh wet noodles is mainly induced by microorganisms，enzymes，moisture，and other nutrition.Accordingly，this paper reviewed antibacterial mechanisms，including methods and effects of commonly used natural food preservatives in fresh and wet noodles such as chitosan，tea polyphenols，nisin，and natamycin to suggest methods for extending the shelf-life of fresh and wet noodles.