Survival and growth of S. typhimurium on salad vegetables as affected by temperature was conducted. Populations of S. typhimurium in sliced cucumbers inoculated normal cells and stressed cells at 103-104 CFU/mL and stored at 5 °C and 10°C for up to 14 days and 7 days. Reduction of population on unwashed sliced cucumber, inoculated with normal cells and stressed cells of S. Typhimurium, decreased by 2-3 log during the 14 days for held at 5 °C, whereas populations stored at 10 °C decreased lower approximately 1-1.4 log during 7 days. (Figure 1). S. typhimurium was mesophilic pathogen, although it could survive under refrigeration and slowly grow, cells may grow faster during any temperature abuse of food. (Marth, 1998) Total aerobic count decreased by 1.5-3 log10CFU/g on unwashed shredded carrots stored at 5 °C within 14 days (Figure 2), whereas total cells decreased only 0.5 log when they were kept at 10°C during 7 days. Stressed cells survived better than normal cells when kept at 10 °C compared to result obtained at 5 °C. After washing sliced cucumber and shredded carrots with NaClO2 50 ppm 15 min, both normal cells and stressed cells of S. typhimurium cells were not detected on XLD (during storage period at 5°C and 10 °C) but could be recovered in modified Soy broth (mTSB).