The paper aims to verify the contamination of vacuum packaged food caused by anaerobic microorganisms and their spores, reduce the oxidation and corruption of food, extend the shelf life of products, and provide an important theoretical basis for promoting the healthy development of the food industry. In this paper, the nature and resistance mechanism of spores were discussed in detail based on the structure of spores, and the reasons for the characteristics of dormancy and strong resistance of spores were revealed; the hazard of spores in vacuum-packaged foods and the susceptible spores were systematically summarized. The physical and chemical methods of controlling spores and the strategy of "germinate first and then kill" were fully analyzed, and the killing mechanism of spores was briefly explained. It is concluded that spores are an important factor leading to the spoilage of vacuum-packaged foods. The research and development of a new technology for efficiently killing spores is of great significance for effectively controlling the spores in vacuum-packaged food and improving food safety.