The work aims to provide certain theoretical reference for the application of chlorine bactericide in food processing. The application, antibacterial mechanism and antibacterial modeling of chlorine bactericide in microorganism control were reviewed and its development prospect was outlined. Chlorine bactericide was widely used in food processing to ensure the microbial safety of food because of its advantages of broad- spectrum sterilization, strong bactericidal effect, relatively safe and efficient. However, the antibacterial mechanism of chlorine bactericide was unclear and researches on its antibacterial kinetic at the single cell level were few. Chlorine bactericide has great potential in food processing. With clear antibacterial mechanism and combined with the relevant theory of predictive microbiology, the inhibitory effect of chlorine bactericide on foodborne pathogens can be better evaluated, and the use of chlorine bactericide can be more scientific to ensure the microbial safety of food.