Abstract:Cinnamic derivatives are mainly based on cinnamic acid and cinnamaldehyde as parent skeletons，and structurally diverse compounds are synthesized via benzene ring substitution，side-chain modification and functional group transformation. They are widely distributed in various natural plants. Cinnamon derivatives exhibited significant antibacterial activity and biological safety，and have good application prospects in the food industry. This paper systematically reviewed the antibacterial activity，antibacterial mechanisms，structure-activity relationship，application status and research progress of cinnamon derivatives against foodborne pathogens，which provided new ideas for the development of novel food antibacterial agents.