Doyle and Mazzotta published a review of the thermal resistance of Salmonella in foods in 2000. As expected, since their review was published there have been many more studies done both on commercial thermal processing as well as cooking methods to inactivate Salmonella in contaminated foods. Since their review there have been more than 2000 peer reviewed papers written dealing with the thermal resistance of various Salmonella both in foods as well as nonfood products. In this review we have covered some of the more recent information on thermal treatment for certain foods contaminated with Salmonella in meats, eggs and some low aw foods.