Four kinds of single sterilizing technics and two kinds of combined sterilizing technics were investigated for inactivating bacteria in the pork stuffing by electrolyzed oxidizing water (EOW) and electrolyzed reductive water (ERW). When the weight ratio of pork to EOW is 1∶4 before stuffing preparation, the reduction of bacteria population in pork stuffing reaches 2.72lg CFU/g by process of EOW surface sterilizing, and 3.14lg CFU/g by process of EOW surface sterilizing combined with (ERW) mix sterilizing, respectively. With increase in the weight ratio of pork to EOW, the sterilizing effect can be improved. In addition, the value of oxidation reductive potential (ORP) and available chlorine content (ACC) quickly decline in the contacting process between EOW and pork stuffing. And the ORP value decreased from 1132mV to 935mV and the ACC value decreased from 78.60mg/L to 47.35mg/L after 1 min. The results also show that EOW has a good restraining effect on bacteria in the pork stuffing. At last, the sterilizing effect of EOW, ERW, HCl, NaOH and NaClO on Escherichia coli and Bacillus subtilis var. niger were all studied, which demonstrates that EOW has the best sterilizing effect and the most effect sterilizing factor is ACC and ORP.