Abstract: The synergistic effect of pulsed electric fields (PEF) and mild heat treatment (15、30 and 55℃) on pasteurization of egg white was studied and the dynamical equation was established in the present paper. The results showed that the first-order model could well describe E. coli inactivation by PEF at 15, 30 and 55℃（R2>0.97）, the values of kinetic constant were between 4.5-13.2×10-3 (1/μs). The kinetic constant K was a function of applied electric field intensity and mild heat treatment temperature, which increased with the increment of electric field intensity and mild heat treatment temperature indicating the enhancement of synergistic effect of PEF and mild heat treatment. The PEF processing (35kV/cm，400μs) at 55℃ was demonstrated to be suitable for pasteurization of egg white. PEF (35kV/cm，400μs) at 15℃ could inactivate 3.2, 3.6, 3.4 and 2.8 logs for E. coli, Salmonella enteritidis, Listeria innocua and Staphylococcus aureus inoculated in egg white, respectively. The reductions increased to 5.4, 5.8, 6.5 and 4.3 logs when the temperature increased to 55℃.