The work aims to develop a new type of silicone rubber-based antibacterial packaging material with controllable foaming ratio, hydrophobicity, excellent tensile properties and efficient bacteriostatic properties for food packaging. By adjusting the ratio of vinyl silicone oil, hydrogen silicone oil and hydroxyl silicone oil, the crosslinking and foaming process of silicone rubber was optimized, and nano-silver particles were introduced into the silicone rubber substrate as bacteriostatic agent to improve the antibacterial effect of packaging. The foaming rate, water absorption, and antibacterial properties of the material were comprehensively evaluated. The foaming rate of the prepared silicone rubber material could be adjusted in the range of 2-3 times, and it had excellent hydrophobicity, and its water absorption rate was less than 0.1%. The results of antibacterial experiments showed that the material had an inhibition effect of 91.4% against Escherichia coli and 88.46% against Staphylococcus aureus. In conclusion, a silicone rubber-based antibacterial material that meets the requirements of food packaging was successfully developed in this work. These properties of the material make it have a wide range of applications in food packaging, especially in scenarios where moisture resistance, bacteriostatic and improved packaging reliability are required.