Foodborne pathogens contaminating food products are considerable risk to food safety. Due to the negative effect of conventional thermal sterilization techniques on the nutritional and organoleptic characteristics of food, non-thermal photodynamic technology (PDT) has attracted considerable interest as a promising alternative. However, most studies on PDT have focused on its application limited in the field of clinical medicine. Therefore, further assessment of PDT efficacy against foodborne pathogens is indicated to better understand the true value of this methodology. Current knowledge of PDT as an alternative therapy in medical area is critically reviewed. Recent research on the effects of PDT on foodborne pathogens including bacteria, fungi, virus and parasites and application of PDT in food processing are discussed in detail, with focus on potential application in the safety of fruits and vegetables, meats and meat products, aquatic products and dairy products. PDT has focused on most foodborne pathogenic bacteria and showed favourable inactivation effect, but relatively scarce research has been conducted on foodborne fungi, viruses and parasites. When PDT was used on foodstuff, no detrimental changes in the nutritional and organoleptic profiles have been reported. However, PDT effect may be weakened by food irregular geometries, complex surface structures, microbial ecology, antioxidant components and food matrices. Further study on industrial application of PDT in pathogenic bacteria disinfection and mechanisms of PDT inactivation of viruses and parasites should be carried out.