Food safety and spoilage caused by the contamination of food pathogens and spoilage bacteria were more and more concerned by food industry. It is important to prolong shelf life of without changing the quality and taste of food. In the recent years， many antibacterial substances which included nanoparticles， antibacterial peptides， and plant extracts were reported to have good antibacterial activities and inactivate many food pathogens at low concentrations. If these antibacterial substances could be prepared to food packaging materials by appropriate methods， their applications would be increased. The electrospinning technology can better maintain the antibacterial activities of antibacterial substances because of its mild reaction condition and high encapsulation efficiency. In this paper， the principle of electrospinning technology and the effect of spinning conditions on the morphology of nanofibers were firstly introduced， and then the different preparation technologies， antibacterial effects and applications of nano antibacterial fibers were detailed reviewed， and finally the antibacterial mechanisms of nano antibacterial fibers were discussed. This paper provided a reference for the industrial preparation and application of electrospinning antibacterial materials for the future.