Technical Abstract: Analyses of survival data of an eight strain cocktail of Salmonella spp. in ground beef with different concentrations of salt, sodium pyrophosphate (SPP), and sodium lactate (NaL) obtained after heating at different temperatures (55, 60, 65, and 71.1°C) indicated that heat resistance of Salmonella increases with increasing levels of SPP, and, depending on temperature, also on increasing levels of salt. The evidence suggested that, in comparison with these two variables, NaL does not significantly affect heat resistance. The magnitude of the SPP effect is predicted to increase with levels of SPP, while the effect of salt is more pronounced for lower temperatures (< 65°C). For example, at 60°C, when increasing the concentration of salt from 0% to 4.5%, the time to reach a 6.5 log10 relative reduction is predicted to increase by about a 2.4 factor (20 min to 47 min when SPP = 0%, and 37 min to 89 min when SPP=0.5%). An omnibus model for predicting the lethality for given times and temperatures in beef was developed that reflects the convex survival curves that were observed. At 71.1°C (160°F), the model predicts that more than 0.5 min may be needed to achieve a 6.5 - log10 relative reduction. The model will be incorporated into the USDA-Pathogen Modeling Program and can be used by food processors in the design of processing times and temperatures that ensure safety against Salmonella serotypes in cooked beef products.