Abstract: In the present study, the inactivation of bacteria and change of qualities of shrimp processed by EOW under different time and temperatures were investigated.The change of total bacteria, pH and TVB-N of shrimp initially after EOW treatment and throughout storage period were determined.The result showed EOW (with the optimal electrolysis time of 15min) treatment for 5min at 50℃ could effectively reduce total bacteria by 2³lg (cfu/g) , which could prolong the shelf life of shrimp at 4℃ by 2d, indicating EOW treatment synergistically with mild temperature could be a promising preservation method for shrimp.