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In this study, the effect of temperature and storage duration on the numbers of total heterotrophic bacteria (THB) and psychotrophic bacteria in dried squid product distributed in Chon Buri Province was evaluated. There were six experiments in this study. Treatment 1 (T1), treatment 2 (T2) and treatment (T3) were Less Spicy Rolled Squid, Butter Roast Rolled Squid and Rolled Squid in Syrup stored at 4 °C in 28 day, respectively. While treatment 4 (T4), treatment 5 (T5) and treatment 6 (T6) were Less Spicy Rolled Squid, Butter Roast Rolled Squid and Rolled Squid in Syrup stored at 30°C in 28 day, respectively. Result showed that THB concentrations in Less Spicy Rolled Squid, and Rolled Squid in Syrup were in a range of 1.08  0.20 x 10

3 to 3.17  0.94 x 103 CFU/g while THB concentrations in Butter Roast Rolled Squid were in a range of 3.12  0.26 x 105 to 7.10  0.58 x 105. Conversely, psychotrophic bacteria were not found in all dried squid products. Therefore, results concluded that there were no effect of temperature and storage duration on THB concentrations in three tested dried squid products Keywords: dried squid products, total heterotrophic bacteria (THB), storage duration