The work aims to compare the physical properties and antibacterial effects of different mass fractions of titanium dioxide (TiO2) on antibacterial heat shrinkage film. With linear low density polyethylene, ethylene-vinyl acetate copolymer and polyvinylidene chloride as raw materials, the antibacterial heat shrinkage films with 0 %, 2 %, 3 % and 4 % nano-TiO2 were prepared by co-extrusion method and then their properties were studied. Nano-TiO2 particles were evenly distributed on the surface of the antibacterial heat shrinkage film, and the addition of nano-TiO2 had no significant effect on the thickness and opacity of the heat shrinkage film (P > 0.05). The elongation at break and tensile strength of the heat shrinkage film increased with the increasing addition amount of nano-TiO2, and then decreased, which could reach the maximum value of 238.48% and 55.64 MPa respectively when the mass fraction nano-TiO2 was 3%. Besides, the addition of nano-TiO2 had no effect on the oxygen transmission and water vapor transmission of the heat shrinkage film (P>0.05). The nano-TiO2 antibacterial heat shrinkage film showed excellent antibacterial performance against Pseudomonas azotoformans MN10, Latilactobacillus sakei VE51, Carnobacterium maltaromaticum VE58 and Lactococcus piscium VMR17. The antibacterial effect of the heat shrinkage film became better with the increase of TiO2 addition amount. When the mass fraction of nano-TiO2 was 3%, the antibacterial effect of nano-TiO2 antibacterial heat shrinkage film reached 93.35%, 98.46%, 97.14% and 100% against the four strains of bacteria, respectively. Therefore, the nano-TiO2 antibacterial heat shrinkage film has good physical properties and antibacterial effects and has the potential to be applied to raw meat packaging.