Minced meat was experimentally inoculated by Salmonella typhimurium strain and then divided into two parts: The first of which was subdivided into three equal parts and kept at different holding temperatures: 20-25°C for 48 hours; 4°C for 14 days and -20°C for 5 weeks respectively. An obvious increase in Salmonella typhimurium count kept at 20-25°C had occurred, while a noticeable reduction in counts had occurred in samples kept at (-20°C). The second part was performed to find out the effect of thermal processing of minced meat on Salmonella typhimurium, the maximum internal temperatures of the sample during grilling on coke fire ranged from 70°C-80°C. The strain of Salmonella typhimurium could not resist the heating process of minced meat and was completely des troyed. Public health importance of the obtained results were discussed.