Nanozymes with excellent broad-spectrum antibacterial properties provide a novel strategy to solve the problem of food spoilage caused by microorganisms. Nanozymes can catalyze the corresponding substrates to generate reactive oxygen species (ROS) in a physiological environment. At the same time， because of their simple preparation， low cost， high catalytic efficiency， easy large-scale production and high stability， they have broad applications in the field of food preservation prospect. Therefore， this review comprehensively summarizes the classification of nanozymes， including metal or metal oxide-based nanozymes， carbon-based nanozymes， polymer-based nanozymes， and other materials， and also elaborates on the main factors regulating the antibacterial activity of nanozymes (size， morphology， coating and modification， composition， etc.)， which provides effective guidance for how to design efficient antibacterial nanozymes. Most importantly， the unique application of nanozymes in food preservation， including the application of nanozyme-based antibacterial films and its application in the detection of bacterial contamination levels in food， is described in this paper. Due to its broad-spectrum antibacterial properties and negligible biotoxicity， antibacterial nanozymes can reduce the harm of microorganisms in the food industry， and help to control cross-contamination problems in food production and processing. Sustainable development is of great practical significance. All in all， antibacterial nanozymes are expected to become a novel antibacterial agent and/or strategy， and show broad application prospects in food preservation.