Fifty meat and bone meal samples were incubated at 37 and 43[degree]C, with and without Tergitol No. 7 added to the SBGS [Selenite brilliant green sulfapyridine] enrichment broth and plated onto BGA [Brilliant green agar] after 24, 48, and 96 hr. of incubation. Fifty-four samples of poultry litter, naturally contaminated with Salmonella montevideo, were also incubated at both temperatures and subcultured daily onto BGA for 4 days. There was a decided advantage in incubating the SBGS at 43[degree]C rather than 37[degree]C for the isolation of Salmonella from meat and bone meal and from poultry litter. At 43[degree]C there was an appreciable increase in the number of positive samples as compared with 37[degree]C. A distinct advantage of the elevated temperature was the observed decrease in the number of Proteus, citrobacters, and coliforms on the BGA. The absence of these competing organisms permitted the Salmonella to grow in relatively pure culture and provided an advantage for isolating and identifying the organisms. Plating after 48 hr. gave the greatest number of positive isolates. Extending the incubation period for an additional 24 or 48 hr. permitted the growth of competing organisms, and occasionally complete loss of viable cells. A temperature of 43[degree]C should increase the number of Salmonella isolates from all selenite enrichments; however, since preliminary studies indicated that the level of contamination in the meat and bone meal was relatively low, the improved isolation rate at 43[degree]C would probably not have been apparent if the samples had been heavily contaminated with Salmonella. The addition of Tergitol to the SBGS did not significantly increase the number of positive isolates from meat and bone meal at either temperature.