The purpose of this study is to simulate the effect of sublethal conditions on methicillin-resistant StapHylococcus aureus (MRSA) during food processing. In the experiment， two MRSA strains (MRSA6 and MRSA18) from pork with different background genes were selected， and they were treated with common disinfectants， low temperature， acid-base， and osmotic stress. The growth， virulence and resistance genes expression changes of the two strains before and after the treatment were investigated. The experimental results showed that the expression of virulence and resistance genes carried by the strains increased to varying degrees after benzalkonium bromide stress. Peracetic acid could promote and inhibit the expression of strain resistance genes， and inhibit the expression of virulence genes. Sodium hypochlorite could inhibit the expression of genes carried by the strain； low temperature， hypertonicity and alkali stress all could inhibit the expression of related genes of the strain； after acid stress treatment， the expression of mecA in MRSA 6 could be significantly promoted. The resistance genes all showed inhibitory effects. The minimum inhibitory concentration (MIC) of peracetic acid on the strain was 0.03%， the MIC of sodium hypochlorite on the strain was 0.17%， and the MIC of triceramide on the strain was 0.0005%， which were all lower than the recommended concentration of disinfectant. Low temperature stress had no obvious effect on the growth of the strains； 55 ℃ stress had a good inhibitory effect on the strain， and 60 ℃ high temperature could achieve a better killing effect. The strains showed tolerance to hypertonic environment， and the growth of the strains was inhibited at a concentration of 35% sodium chloride. Low acid environment (pH 2) had a good inhibitory effect on the growth of strains. The alkaline environment had no obvious effect on the growth of the strains. In this study， it was found that the sublethal environmental conditions of conventional food processing might increase the virulence and resistance of strains by exploring the effects of different stress conditions on the growth of MRSA strains and the expression of virulence and resistance genes. The results of this study provided references for the selection of antibacterial methods during food processing and the possible influence on bacterial growth and changes in virulence and resistance.