This literature review aims to explain the microbiological dangers of S. aureus in street food based on the level of contamination, the spread of S. aureus from the habitat to entering the food and the dangers posed by this contamination. Methodology and results: The study was conducted by searching for articles from 2010-2023 from electronic databases such as Google Scholar, Scopus, Science Direct, and PubMed. Articles were extracted using Boolean logic operators (“AND,” “OR,” “NOT”). All articles obtained were analyzed for their relevance to the topic raised in this article. Staphylococcus aureus, primarily residing in the nose, throat, skin, and mucous membranes, can contaminate food via unhygienic practices by food handlers. It's prevalent in snacks in developing nations like Nigeria, with contamination rates up to 60%. The bacteria produce heat-resistant toxins causing food poisoning and can lead to infections, contributing to over 100,000 cases of bacteremia annually in the US and 434 food-borne outbreaks in the EU. Conclusion, significance, and impact of the study: This literature review underscores the critical microbiological risks posed by Staphylococcus aureus contamination in street food, particularly in developing countries where street food consumption is widespread. The significance of this study lies in its revelation of the pervasive threat posed by S. aureus in street food, which impacts millions of individuals worldwide. The findings of this study have implications for public health interventions, food safety policies, and research agendas aimed at mitigating the adverse effects of S. aureus contamination in street food