The fate of Salmonella enteritidis in grated carrots stored in air, modified atmosphere and vacuum at 4°C was investigated with the coexistence or not of Lactobacillus sp. The population of Salmonella survived in all cases despite the presence of Lactobacillus and irrespective of the size of its inoculum. Lactic acid bacteria grew in all cases and a pH reduction was noted in all samples inoculated with Lactobacillus sp, while no such reduction occurred in sterile carrot tissue inoculated or not with S enteritidis. Sterile carrots exhibited minimum organic acid profile alterations compared to samples inoculated with Lactobacillus sp. Among these acids, lactate production was favoured under reduced oxygen conditions, in contrast to acetic acid, whose production required the presence of oxygen. These acids may act as an additional hurdle to control this pathogen under both aerobic and modified atmosphere packaging storage conditions.