A study was done to determine the infiltration and survival characteristics of Salmonella in pecans. The rate of infiltration of water into in-shell nuts varied among six varieties evaluated and was significantly (alpha = 0.05) affected by the extent of shell damage. The rate of infiltration at -20 or 4 degrees C was lower than the rate of infiltration into nuts at 21 or 37 degrees C when nuts were immersed in water at 21 degrees C. In-shell nuts immersed in a suspension of Salmonella (8.66 or 2.82 log CFU/ml) for 1 h contained populations of 6.94 to 6.99 and 1.85 to 1.95 log CFU/g, respectively. Salmonella that infiltrated in-shell nuts reached the kernel and remained viable after drying and during subsequent storage at 4 degrees C. Initially high (5.78 log CFU/g) and low (1.53 log CFU/g) populations of Salmonella did not significantly decrease in in-shell pecans stored at -20 and 4 degrees C for 78 weeks (18 months). Significant reductions of 2.49 and 3.29 log CFU/g occurred in in-shell nuts stored for 78 weeks at 21 and 37 degrees C, respectively. High (6.16 log CFU/g) and low (2.56 log CFU/g) populations on pecan halves and high (7.13 log CFU/g) and low (4.71 log CFU/g) populations on medium pieces stored for 52 weeks at -20 and 4 degrees C decreased slightly, but not always significantly. Significant reductions occurred on nutmeats stored for 52 weeks at 21 and 37 degrees C, but the pathogen was detectable, regardless of the initial inoculum level. Results emphasize the importance of applying process treatments that will inactivate Salmonella.