Research Progress of Quantitative Risk Assessment of Staphylococcus aureus in Food

With the continuous improvement of people’s living standards, more and more attention was paid to food safety. Staphylococcus aureus is one of the causes of foodborne illnesses, which is widely distributed in nature. During the process of producing and transporting, food is extremely susceptible to contamination. In recent years, food safety incidents caused by it occur frequently, which seriously threatens human health. Therefore, it is of great importance to conduct the quantitative risk assessment on Staphylococcus aureus in food. This article mainly elaborates the research process of risk assessment from the four aspects of hazard identification, hazard characteristic description, exposure assessment and risk characteristics description, and on this basis, summarizes the risk assessment work of Staphylococcus aureus in food at home and abroad. In addition, it also puts forward some suggestions on the shortcomings of its research and looks forward to the future research direction, so as to provide some guidance for the construction of hazard analysis and the determination of key control points.