Objective To understand the distribution characteristics of trigger factors of foodborne disease outbreaks caused by Staphylococcus aureus and its enterotoxin in China.Methods The data from the national foodborne disease outbreak monitoring system and literature from 2010 to 2020 were collected and sorted out， and the data of Staphylococcus aureus and its enterotoxin was analyzed.Results A total of 703 outbreaks from 2010 to 2020 were included （694 in the monitoring system and 9 in the literature）. Single latitude attribution analysis found that meat accounted for 28.3% （199/703） of the causal foods， improper storage accounted for 15.2% （107/703） during the whole process， and catering service places accounted for 85.2% （599/703） of the occouring places. The results of multi-dimensional analysis showed that the number of events in each season was the largest in Eastern China. In addition to meat， pastry food and rice flour food were the main cause in eastern and southern China， which were mostly caused by improper storage. Among the outbreaks that occurred in catering service places， meat and flour rice food were mainly caused by improper processing， while pastry food was mainly caused by improper storage.Conclusion The incidence of foodborne diseases caused by Staphylococcus aureus and its enterotoxin is high in meat products. It is necessary to strengthen the supervision of catering service places， food processing， storage and other sectors to reduce the risk of morbidity.