Abstract: In order to improve the food safety of the products and make them meet the food hygiene standards. A catalytic infrared radiation technology was used to sterilize chives with excessive bacteria content. The sterilization effect of two heating modes(single-and double plates)on chives was investigated. The surface temperatures of chives were heated by single board to 50,60,70,80 and 90 ℃. Then the surface temperatures of chives was heated by double plates to 60,70,80 and 90 ℃. After treatments,the total bacterial content,Escherichia coli number,water content,color and vitamin C content of the samples were analyzed. The results showed that after treated with single plate mode at 80 and 90 ℃ for 3 min,double plate mode at 60,70,80 and 90 ℃ for 1 min,the total number of remaining colonies on the surface of samples was less than 5 lg CFU/g and the E. coli number was less than 100 MPN/g,which could meet the bactericidal reduction requirements. Moisture(w.b.)of 12.16%~25.79% was removed from the chives. There was no significant difference in chives color after treated by single plate at 60 and 90 ℃ and double plates at 60,70,80 and 90 ℃. After treatments,the vitamin C content was 8.20~16.06 mg/100 g,with retention rate of 79.7%. In conclusion,chives irradiated by catalytic infrared radiation of different modes can maintain color and more vitamin C content while reducing bacteria. The treatment conditions were as follows:single plate treatment at 80 and 90 ℃ for 3 min,double plates treatment at 60,70,80 and 90 ℃ for 1 min.