To assess the health risk of Salmonella contamination in retail raw chicken, and provide potential interventions.Methods Combining quantitative monitoring data of Salmonella in retail raw chicken with specific survey results of storage and processing in retail and household, the risk of Salmonella poisoning through cross-contamination in the kitchen was estimated, and the effects of the potential interventions was evaluated using Monte Carlo stochastic assessment method. Results The cross-contamination model of raw chicken-Salmonella from retail to table was constructed in this study. During raw chicken retail storage, carriage and home storage, the model predicted that Salmonella concentration (lg MPN/g) of increased to 2.163,2.241 and 3.028 respectively from -0.017 in retail front. The model also estimated the chicken-Salmonella poisoning probability for Chinese residents is 0.17 (95%CI:0.000-0.767) per meal, and the most important risk factor was the storage methods in retail (regression coefficient=0.72). Scenario analysis suggested that, if the retail applied frozen or refrigerated storage, the risk could be reduced to 0.03 per meal (95%CI:0.000-0.522).Conclusion The risk of chicken-Salmonella poisoning was high in China, and cold chain management of raw chicken in retail chain should be strengthened.