Inactivation of microorganisms can be realized by the accurately controlling the pulse electric field the strength and time for microorganism cell membrane. Use of high pulsed electric field for inactivation of microorganisms is one of the more promising nonthermal processing methods. Compare with pasteurization,it possesses the advantage of instant and even distribution throughout a conductive food system,short treatment time and very little heating of the medium in continuous processing. In addition, HPEF can decrease the loss of nutrition as little as possible. The author critically review the results of earlier experiment studies on HPEF,the mechanisms of inactivation by HPEF,and we suggest the future work that is required in this field.