Effect of thermal processing of frankfurter sausage on Salmonella senftenberg, Salmo nella paratyphi and Escherichia coli" were studied, the maximum internal temperatures of the experiments during the smoking process ranged from 68°C to 71°C. The three strains: Salmonella senftenberg, Salmonella paratyphi and Escherichia colit could not resist the heating process of frankfurters and completely destroyed. With respect to the relationship between the fat content (156 and 308 fat)of frankfurters and thermal destruction of Salmonella and E.coli; the fat content found to have no protection Salmonella and E.coli from the heating procese given to frankfurters.