Abstract: A new sterilization agent-food grade hydrogen peroxide was studied for sterilization application in shrimp muscle. The results showed that temperature was one of the important factors for stability of hydrogen peroxide.Valid concentration of hydrogen peroxide was decreasing gradually even at low temperature, so low temperature was preferable for its stability. The optimal sterilization conditions were 1.27 gL-1, 2 min processing and a double sterilization solution to sample. In order to erase residues on the surface and prevent further oxidation of shrimp muscle organism substance, enough washing to sample was necessary.