Nisin Z produced by Lactococcus lactis K6 from mussels are ribosomal synthesized polypeptides or proteins with antibacterial activity， was combined with several common additives （disodium EDTA， sodium diacetate， sodium citrate， potassium sorbate） and highly antibiotic inhibits foodborne pathogenic bacteria in this study. The minimum inhibitory concentration of nisin Z and 9 antibacterial substances was determined by 96-well plate， and the minimum use amount of nisin Z and several antibacterial substances against food-borne pathogens was determined. Using the checkerboard method to determine the combined inhibitory concentration of nisin Z compounding agent and calculate the fractional inhibition concentration （FIC）， according to the time-killing experiment， further determine synergistic antibacterial effect of the nisin Z compounds against foodborne pathogens in different time. The results showed that the nisin Z compounds did not find significant synergistic antibacterial effect against Gram-positive bacteria （Bacillus cereus， Staphylococcus aureus and Listeria monocytogenes） within 12 h； the inhibitory effect of nisin Z （1.25 BU/mL） In combination with EDTA disodium （0.25 mg/mL） against Salmonella sp. was higher than that of nisin Z alone. The combination of nisin Z （1.25 BU/mL） and polymyxin B （0.1 BU/mL） inhibited Escherichia coli in a synergistic effect within 3 hours， and the synergistic effect was less found after 3 hours.