Yersinia enterocolitica (Y. enterocolitica) is a foodborne pathogenic bacteria widely distributed in vegetables， dairy products， meat， soy products， salads， oysters， clams and shrimp. Yersiniosis， caused by Y. enterocolitica is a serious zoonosis， which poses a great threat to the public health. In this paper， the inhibitory effect of coenzyme Q0 on Y. enterocolitica and its influence on the membrane of bacterial somatic cells were investigated. Liquid dilution method was used to determine the minimum inhibitory concentration (MIC). The minimum bactericidal concentration (MBC) of coenzyme Q0 against Y. enterocolitica was determined according to the MIC results， and then the effect of coenzyme Q0 on the growth curve of Y. enterocolitica was observed. Moreover， the antibacterial effect of coenzyme Q0 on Y. enterocolitica in LB medium was further evaluated. The effects of coenzyme Q0 on Y. enterocolitica membrane potential， intracellular ATP concentration， cell membrane integrity and somatic cell morphology were measured to explore the effects of coenzyme Q0 on the membrane of Y. enterocolitica. The results showed that the MIC and MBC of coenzyme Q0 against Y. enterocolitica ATCC 23715 were both 0.10 mg/mL， and coenzyme Q0 exposure resulted in a longer lag phase and lower specific growth rate compared to the control. In antibacterial effect of coenzyme Q0 in LB medium assay， when the mass concentration of coenzyme Q0 was MIC， the total number of bacteria decreased to below the detection limit after 6 h， and when the mass concentration was 2 MIC， the total number of bacteria decreased to below the detection limit after 3 h. Cells treated with coenzyme Q0 showed hyperpolarized cell membrane， decreased concentration of intracellular ATP， excessive permeability of the cell membrane， and shrinkage of cell morphology， indicating changes in the integrity and permeability of the cell membrane. The results of this study showed that coenzyme Q0 had a good inhibitory effect on Y. enterocolitica ATCC 23715， and its inhibitory effect was realized by affecting the integrity and permeability of cell membrane. These findings provide a theoretical basis for the use of coenzyme Q0 to control Y. enterocolitica in the food industry.