Vibrio parahaemolyticus is a leading cause of seafood-borne gastroenteritis in many parts of the world,and development of a reliable sterilization technology could be conducive to control and reduce the infection risk of this pathogen.This study firstly developed a novel sterilization technology for inactivation of V.parahaemolyticus in shrimp by combining acidic electrolyzed water with high hydrostatic pressure (AEW-HHP).And a quantitative microbial risk assessment (QMRA) model was employed to evaluate the risk reduction of V.parahaemolyticus by this new technique.The results showed AEW-HHP could significantly reduce the infection risk of V.parahaemolyticus.Compared with untreated shrimp,the final contamination levels of V.parahaemolyticus were decreased from 1.98 to-2.53 log CFU/g,and the mean infection risks were reduced from 1.28 × 10-1 to 2.01 × 10-3.That indicated this technique could reduce the risk of V.parahaemolyticus infection from approximately 1280 to 20 in 10,000 persons.Sensitivity analysis further showed that treatment pressure,treatment time and NaCl concentration to electrolysis of this technique had most negative correlation with infection risk of V.parahaemolyticus.In conclusion,the novel sterilization technology developed in this study could extremely reduce the infection risk of V.parahaemolyticus in shrimp,and provide strong technical support for protecting the public health.