Ultrasound， an efficient auxiliary sterilization method， has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment， which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore， the research progress on sterilization processes using ultrasound and the combined techniques （such as heat， pressure， ozone， pulsed electric field， ultraviolet and antimicrobial solution） were reviewed， in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.