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The aim of present work is to study the cross contamination and survival capacity of Aeromonas spp. on different food contacts in the kitchen. The recovery ratios of Aeromonas spp. using swabbing method from cutting boards and knives were firstly examined. Then, the survival of Aeromonas spp. on clean and contaminated cutting boards, stainless steel knives surfaces was studied. Based on the survival data and recovery ratios of Aeromonas spp., expected numbers of Aeromonas spp. on cutting boards and knives were calculated. Mathematical models describing survival of Aeromonas spp. as a function of time were also proposed. Meanwhile, in term of cutting boards as the cross contamination approach, combining survival model and further study were conducted to investigate the influence of the survival of Aeromonas spp. on the cross contamination level. Results indicated that the best fitting of recovery ratios of Aeromonas spp. from cutting boards and knives obtained by @Risk were Normal (0.66, 0.15) and Normal (0.72, 0.18), respectively. And Aeromonas spp. proved to survive longer on the contaminated cutting boards and knives than on the clean ones. Survival data for Aeromonas spp. could be well described by linear model (R2>0.88), and models without survival models included would overestimate the risk associated to bacterial transfer.