To find the best methods of recovery and investigate the growth of Staphylococcus aureus on strawberry to provide basis for further risk assessment. Methods Experiments for validating the efficiency of recovery and enumeration were conducted with different carriers of strains, processing methods and different strains of the same bacterial under 25 ℃ culture in different time points. Results Deionized water and 0.1% aqueous peptone solution showed significant difference on recovery and growth of Staphylococcus aureus, and 0.1% aqueous peptone solution presented a better effect. Processing method with homogenizing or shaking and different strains of the same bacteria had less impact on recovery and growth. Under 25 ℃, Staphylococcus aureus on strawberry could multiply within 36 hours.Conclusion The carrier’s impact was identified. When simulates practical conditions of surface contamination of produce, all factors should be considered for the risk assessment.