In order to understand foodborne pathogen contamination in rice noodles, the temporal trend in the bacterial flora structure in rice noodles from raw material to table was investigated. High-throughput 16S rDNA sequencing was used to analyze the bacterial community in ten rice noodle samples. The results showed that the sequencing data were annotated into 5 phyla, 11 classes, 19 orders, 24 families and 29 genera. Also, it was found that the relative abundance of Proteobacteria was more than 50% in all samples, followed by Firmicutes. Salmonella and Bacillus were found in all samples. Staphylococcus, Escherichia and Listeria were found in the raw materials and final products. Bacillus cereus and Salmonella were detected in each sample. Staphylococcus aureus, Escherichia coli O157:H7 and Listeria monocytogenes were also detected in the raw materials and products, suggesting that there is a safety risk on the consumption of rice noodles.