During processing and storage of meat and meat products， improper handling will cause bacterial contamination with further the formation of bacterial biofilm and therefore the corruption and pathogenicity of meat products. Biofilm， a microbial community with three-dimensional structure， is a special growth mode for microorganisms to resist the adverse external environment. It can improve the adverse environment and the influence of bacteriostatic agents on microorganisms. Pathogenic bacteria and spoilage bacteria can both produce biofilms， which lead to great harm to the meat processing industry. In this paper， the mechanism， influence and prevention and control measures of bacterial biofilm formation in meat food in recent five years were discussed， aiming to provide theoretical foundation and practical application for the formation and prevention of various bacterial biofilms.