This study was undertaken to provide predictive models to help prevent health problems in relation to salmonellae in fresh pork. The models consider different time and temperature of storage as well as microbial interaction with the natural microflora in the meat. At six temperatures between 4 and 20°C, duplicate growth curves of Salmonella Typhimurium DT104 and Salmonella Derby were established in both sterile (irradiated) minced pork as well as in minced pork with a natural microflora.