Abstract: Using spinach, coriander and cherry tomato as material, through artificial inoculation Salmonella typhimurium, the growth characteristics of Salmonella in vegetables were studied. The results showed that Salmonella could infect and bloom the above three kinds of vegetables.Salmonella growth in the vegetables were influenced by temperature and species.The maximum number of Salmonella growth at 25℃ reached 2.45 × 104cfu/g in cherry tomato, and that at 4℃ reached 7.5 × 103 cfu /g in parsley. Salmonella growth in vegetables also were affected by the concentration of artificial inoculation. Under certain circumstances, the more artificial inoculation concentration, the more concentration of Salmonella grew.However, when the artificial inoculation concentration was higher than 15 cfu /g, Salmonella growth would be inhibited. After inoculation, salmonella bred to reach a peak in4~8h, decreased significantly in 8~10h, indicating that Salmonella once infected vegetables would rapidly grow in a short time. After 12 h, Salmonella reproductive output was significantly decreased, while the bacteria begin to multiply rapidly in vegetables, resulting in their water loss and decay.