In the processing technology of canned products, thermal sterilization is the most common technology. Because the spoilage bacteria of most low-acid canned products are thermotolerant microorganisms, they usually need high-temperature and high-pressure sterilization, but high-intensity thermal sterilization can easily lead to the deterioration of product color and texture, the loss of nutrients and the decline of product market acceptance. Aiming at this difficult problem in canned food processing, this paper tries to explore ways to improve the sterilization technology of canned food by studying the factors affecting the heat resistance of spoilage bacteria in low-acid canned food. In this paper, Bacillus stearothermophilus spores, one of the typical spoilage bacteria, were taken as the target bacteria, and the effects of different pH values, food ingredients, food preservatives and commonly used natural antibacterial food additives on the heat resistance of Bacillus stearothermophilus spores were studied in detail, which provided a way for reasonably improving the sterilization process conditions of canned food and an idea for improving the quality of canned food. In this paper, the effects of pH, NaCl, whey protein, sucrose and the interaction of the above factors on the heat resistance index D and Z of Bacillus stearothermophilus spores were studied. The results showed that pH had a phased effect on spore D value, and the spore D value decreased significantly below pH5.0. In addition, the effect of low temperature on spore D value was significantly greater than that of high temperature, while Z value increased with the decrease of pH, and the effect of protein on spore heat resistance varied with pH, temperature and protein concentration. At pH6.0, high concentration whey protein (8%) has protective effect on spores at 1 15℃ and 1 18℃, but the protective effect is not significant at 12 1℃. At pH3.0 and 4.0, different concentrations of whey protein had no significant effect on the heat resistance of spores. The effect of salt on the heat resistance of spores varies with concentration. Low concentration of NaCl can protect the heat resistance of spores, but high concentration of NaCl will reduce its heat resistance. Sucrose has no significant effect on the heat resistance of spores at pH6.0, but it is more complicated under acidic conditions. On the one hand, it has a protective effect on spores, on the other hand, it increases the sensitivity of spores to temperature rise. The effects of potassium sorbate, sodium benzoate epigallocatechin gallate (EGCG), sodium lactate, nisin, sucrose ester and lecithin on the D value and Z value of Bacillus stearothermophilus spores were further studied, and the effects of sucrose and whey protein combined with nisin on the D value and Z value of Bacillus stearothermophilus spores were further discussed. The results showed that at pH6.0, EGCG with a concentration of 0.4 mg/mL or less and sodium lactate with a concentration of 4% or less had no significant effect on the heat resistance of spores, while nisin could significantly reduce the D value of spores, and with the increase of concentration, the D value of spores decreased more obviously, while the Z value increased significantly. When pH is 6.0, potassium sorbate can significantly reduce the spore D value, but the concentration increase effect is not obvious. At pH6.0, sodium benzoate has little effect. Surfactants sucrose ester and lecithin alone have no significant effect on spore heat resistance, but can significantly reduce spore D value in emulsion systems such as milk. Nisin and different food systems have different effects on the heat resistance of spores, which will be weakened in foods with high sugar concentration, while the effect of protein is relatively small. Finally, the heat-resistant experiment of Bacillus stearothermophilus spores was carried out by using the actual system of canned broth. The results showed that the addition of 0.2mg/mL nisin fermentation broth could significantly reduce the D value of spores at various sterilization temperatures. The above results suggest that comprehensive utilization of food characteristics, pH value, components and antibacterial components can reduce the sterilization temperature or shorten the sterilization time of low-acid canned food. This provides a theoretical basis for the adjustment and improvement of sterilization intensity of canned sterilization technology and the improvement of canned food quality.