Salmonellosis is the second most common reported cause of foodborne illness annually in Australia with pork products implicated in outbreaks (Pointon in press). Pork burgers are a serving option for pork mince and can potentially have foodborne pathogens internalised during grinding. Predictive models exist for the thermal inactivation of E. coli O157:H7 in beef patties (Juneja et al. 1997), but analogous models for Salmonella spp. in pork patties could not be found. This study aimed to create such a model and determine if fat content or serovar affect Salmonella survival.