Food has always been a resource on which people live， and protein is an important part of food. Protein not only provides people with daily energy， but also provides a habitat for some fungi in food. If not controlled， it will not only lead to food corruption and deterioration， but also pose a great threat to human food safety. In traditional methods， people usually kill the surface of food or add bacteriostatic agents in the process of food processing to inhibit the growth of bacteria. However， these methods also have obvious drawbacks， that is， the chemicals in the disinfectant will remain on the food surface and be ingested by people， which does not meet the high standard requirements of food safety. With the gradual maturity of the research on the direction of protein modification， many methods of protein modification have also entered the public's attention. The physical field modification of protein is one of many methods， which is undoubtedly more novel than some traditional methods and safer than traditional disinfection methods. Some recent studies have also confirmed that the antibacterial activity of proteins modified by physical fields is indeed improved. Therefore， while combing the related research on improving food antibacterial property by physical field modified protein， this paper is also intended to provide new ideas and innovations for people's research in this area.