Bacterial toxins that cannot be broken down or destroyed in a short period of time at 100 ℃ are generally considered heat-resistant. Because bacterial heat-resistant toxins have certain thermal stability， even if the bacteria are killed， there will still be a part of the toxin is not inactivated， causing great harm to food safety. This paper reviews the production and influencing factors of bacterial heat-resistant toxins in food， systematically analyzes their pathogenicity and mechanism of action， and concrete suggestions on reducing or avoiding the threat of these toxins to human health were put forward. This review is expected to provide theoretical basis for food safety risk assessment and new ideas for clinical treatment.