Abstract: Staphylococcus aureus is easy to form biofilm in food processing and storage, which makes the bacteria in the biofilm more difficult to be eradicated and brings great dangers to food safety. The biofilm formation, detection, control methods and influence factors of S. aureus were reviewed in this text, especially for the detection and physical, chemical and biological control methods. It would provide an important guidance on S. aureus biofilm elimination for food industry.