Abstract:Seven foodborne pathogenic bacteria were chosen as the tested strains . The oxford cup method was used to evaluate the antibacterial activity of the purple cabbage extract. The minimum inhibitory concentration （MIC）of of purple cabbage extract to tested strains were calculated. The thermal stability of purple cabbage ex－ tract was analyzed. Finally，bacteriostatic mechanism of purple cabbage extract was revealed using perspective electron microscopy（SEM）. The results showed that purple cabbage extract had a good bacteriostatic effect to 7 foodborne pathogenic bacteria. The bacteriostatic effects of purple cabbage extract to Escherichia coli and Salmonella were best（MIC = 0.2 %），meanwhile, the bacteriostatic effects of purple cabbage extract to Bacillus cereus and Cronobacter sakazakii were worst （MIC=0.4 %）. The bacteriostatic effect of purple cabbage extract was favourable under less than 60 ℃，which was inactivated thoroughly with the treatment of 90 ℃，20 min. Purple cabbage extract played a bacteriostatic role through lower pH and damaging cell morphology and cell membrane permeability.