Salmonella typhimurium was enumerated during the manufacture and ripening period of Feta cheeses with particular reference to: (a) different inoculation levels of S. typhimurium; (b) the addition of starter culture; (c) salt concentration; and (d) storage time. An increase in the number of S. typhimurium was observed during manufacture and also during the storage period. Following salting and throughout the storage period, the numbers of S. typhimurium decreased at a rate depending on the salt concentration, starter activity and the storage time. The initial inoculation level had no effect on the survival of S. typhimurium during the storage period.