A deli-lite variation in sensitivity to gamma racliation was found anlong 18 Snlmonella species co~nmonly occurring in frozen whole egg. The dose levels required for a 10'-fold reduction of these species ranged from 0.36 Mrad t o 0.51 Mrad. Variation in sensitivity to radiation was also detected with three cultures of S . pzillorl~v~ which appeared similar except in origin. Variation in sensitivity within all species of Salnzon~lla studied apparently inclicates that 110 one species can be considered most resistant. These studies reveal that a level of 0.54 Mrad of gamma radiation would reduce the salmonellae t o a safe level in frozen egg. As a result, the product treated by the above method could be commercially acceptable and present no public health problem with respect t o salmonellae.