The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na₂ or ε-poly-L-lysine was observed indifference against E. coli and L. monocytogenes. PLA combined with sodium benzoate or potassium sorbate exhibited synergistic effect against E. coli, and additive effect against L. monocytogenes. The dosage of PLA was decreased 75%, and that of sodium benzoate or potassium sorbate reduced 50%, when PLA combined with sodium benzoate or potassium sorbate against E. coli.