The work aims to introduce theantibacterial mechanism of phenyllactic acid (PLA) and its synergistic antibacterial action with slightly acidic electrolytic water, acetic acid and nisin, so as to provide ideas and basis for the application of PLA in food preservation. The physicochemical properties and preparation methods of PLA as well as its antibacterial activity and antibacterial mechanism against different kinds of microorganisms were summarized. Then, the application of PLA in preservation of meat products, fruits and vegetables and aquatic products was reviewed. In addition, limitations of existing research and future research directions were also discussed in detail. PLA could inhibit the growth of microorganisms by destroying cell structure and interfering with DNA synthesis and protein synthesis. Synergistic treatment of PLA with slightly acidic electrolytic water, acetic acid and nisin could significantly enhance the bacteriostatic effect. PLA can inhibit bacteria and fungi extensively and has synergistic effect with other bacteriostats, which has a broad application prospect in food preservation.