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The effect of vacuum and modified atmosphere packaging on the growth/survival of Salmonella enteritidis on fresh poultry and fish (Boops boops) is described. Salmonella enteritidis survived but did not grow significantly in all samples (poultry or fish) at 3°C. At 10°C the numbers of Salm. enteritidis increased rapidly in vacuum-packed samples and in samples flushed with 100% N2, 20% CO2/80% O2 of both types of proteinaceous food. Growth was also evident in fish and poultry flushed with 100% CO2; however the rate of growth was greater in fish samples rather than in poultry.