Abstract: The aim of this study was to develop a predictive model to fit for the dynamic growth of Salmonella typhimurium. on surimi as a function of temperature. The growth of Salmonella typhimurium. of fresh surimi in different temperatures(at 4,10,20,28 ℃ and 37 ℃) was compared and the primary model was developed by Huang model,Baranyi model and modified Gompertz model. The square root model was selected as the secondary model to describe the relationship between temperature and specific growth rate or lag time.Meanwhile,the primary and secondary kinetic models were evaluated using the coefficient of determination(R2),accuracy factor(Af),bias factor(Bf),and mean square error(MSE). The results indicated that the modified Gompertz model may describe the growth of Salmonella typhimurium. on surimi better than Huang model and Baranyi model. The square root model could be used to describe the growth parameters of Salmonella typhimurium on surimi. The developed model could also be applied to ensure the safety of surimi.