Abstract: Pulsed light is a new kind of non-heated sterilization technology, which extends the shelf life of food by significantly killing common microorganisms in food. Pulsed light achieves optimal bactericidal effect by setting parameters such as light energy, numbers of flashes, processing voltage to appropriate levels. It shows obvious bactericidal and/or inhibition effect on microorganisms like Escherichia coli, Bacillus subtilis, mold, Staphylococcus aureus, and Listeria monocytogenes. Compared with heat sterilization, pulsed light keeps food color, smell and taste in a better state and exerts high efficiency and safety features, with a broad application prospects in food processing.