Four groups of raw minced meat with high fat content were artificially inoculated with Salmonella typhimurium and Salmonella newport. Experiments with each group were repeated three times. Thermal processing of minced meat up to 70°C does not lead to complete destruction of Salmonellae. Salmonellae were completely destroyed when min ced meat heated internally to much higher than 70°C. The fat content of the samples proved to have no protective effect for Salmonellae throughout the heating process given to minced meat.