The most common method of dealing with the pathogens is applying disinfectants. Thus far, a wide range of disinfectants and antiseptics has been introduced to the food industry and different centers. Latest studies highlight the application of nanoparticles and other novel compounds. The present work is a review article on applying new chemical disinfectants in the food industry. It reviews the papers published indifferent scientific databases. To conduct the present study, the keywords, such as disinfectant, antiseptic, bactericide, bacteriostatic, antibacterials, microbicides, and biocides, are searched at different databases, including Web of Science, SCOPUS, PubMed, Science Direct, and Google Scholar. Totally, 600 articles on new materials and their disinfectant application are selected from 2009-2018. Among the selected papers, 477 were about applying compounds such as silver/its nanoparticles, complexes, zinc oxide/its nanoparticles, titanium dioxide, and electrolyzed water (EOW). Reviewing different articles on the new disinfectants, it is concluded that the recent studies mainly focus on the application of nanoparticles, complexes, and innovative physiochemical methods, including electrolysis in producing applied disinfectants in the food industry (e. g., pistachio industry). Among the above items, the EOW disinfectant, more commonly used in the food industry, seems to have the least complications for the environment and people’ s health. However, given this disinfectant novelty, it is required to conduct more studies on its toxicity.