The effect of ultrasonic-assisted heats treatment on Escherichia coli and functional properties in egg white liquid was investigated. The inactivation kinetic of Escherichia coli was analyzed by fitting with Weibull model. The result showed that the reduction in Escherichia coli was enhanced with an increase in ultrasonic power, temperature or time. The reduction in Escherichia coli was enhanced from 0.67lg CFU/mL to 1.24lg CFU/mL with the increase of ultrasonic power from 100W to 600W (50.0℃, 3min). The reduction in Escherichia coli was enhanced from 1.01lg CFU/mL to 1.80lg CFU/mL with the increase of temperature from 45.0℃ to 57.5℃ (600W, 3min). The Weibull model provided a good fit to the inactivation curves of Escherichia coli at different ultrasonic-assisted heats treatment. The simplified Weibull model could be used to predict the process of ultrasonic-assisted heats treatment inactivation kinetic of Escherichia coli and provide a theoretical basis of microbial safety control in the ultrasonic-assisted heats treatment processing of egg white liquid. At the same time, when the ultrasonic power was 300W (55.0℃, 3min), the gel hardness was increased by 101.04%, while the foam capacity was increased by 50%. In conclusion, ultrasonic-assisted heats treatment could control the microbial content of egg white liquid effectively and improve the functional properties.