Objective To evaluate the risks associated with pork contaminated by Staphylococcus aureus, so as to provide references for improving the microbial risk assessment and adopting effective risk management measures. Method Multiple growth model was used to predict the growth of Staphylococcus aureus in pork stored under room temperature for not more than 24 hours during the time period from June to October. Results The probabilities of occurring Staphylococcus food poisoning related to pork consumption from June to October were 3.3%, 33.6%, 21.4%, 7.6% and 0.3%. In June, September and October, the most related factor for Staphylococcal food poisoning was the contamination of Staphylococcus aureus at the time of purchasing. While in July and August, Staphylococcal food poisoning was most likely induced by long term storage of foods. Conclusion The risk of occurring Staphylococcal food poisoning caused by the consumption of pork was the highest in July, and then in August, September, June and October. The probability of Staphylococcal food poisoning in the five months was in consistent with the distribution of temperature, the higher the temperature the more susceptible to Staphylococcus food poisoning. It is suggested that the prediction model used in our study is valid.