The transfer approach and transfer probability of Aeromonas spp. under various food-handling scenarios were centralized in a two-dimensional data table by applying matrix method, which aimed at quantifying cross-contamination of Aeromonas spp. among different food-contact surfaces. Results showed that the number of Aeromonas spp. on donor and recipient surface could be calculated simultaneously, for instance, the average values of Aeromonas spp. in chilled pork before and after cross-contamination were 3.02 lg CFU/g and 1.82 lg CFU/g, respectively. Results also confirmed that proper conducts after splitting pork including cleaning contaminated boards, knives, hands and/or just changing them into clean ones before splitting Brassica chinensis could effectively reduce cross-contamination level. The study of microbial cross-contamination could be helpful for setting good hygienic practice guidelines for consumers, and it could provide a theoretical basis for assessing the potential risk of cross-contamination.