The aim of this study was to determine the effect of temperature, pH, salt, Citrus aurantium eseential oil and modified atmosphere packaging (50% carbon dioxide, 45% nitrogen and 5% oxygen) on control of Salmonella typhimurium was carried out in 1996-97. In this research, pH was adjusted at 5.5, 6 and 7.5, temperature at 4, 25 and 37 ºC, salt at three levels 0, 1.5 and 3 %, and citrus essential oil at 0, 0.025 and 0.05%. S. typhimurium growth was increased in fish burger at pH 5.5, 6 and 7.5 at 4, 25 and 37 ° C, during 12 days of storage. Bacterial growth was increased at pH 7.5 with 1.5% and 3% salt and 0.025% and 0.05% citrus essential oil at 4, 25 and 37 ° C, respectively, on days 6, 8, 10 and 12. Growth was also observed at pH 6 with 1.5% salt and 0.025% citrus essential oil on days 8, 10 and 12 at 25 and 37 ° C. At 4 ° C at pH 5.5 with 1.5% salt and citrus oil 0.05%, pH 5.5 and 6 with 3% salt and citrus oil 0.05%, pH 5.5 with salt 3% and 0.025% citrus essential oil were not observed of growth of bacterial on the 8th, 10th and 12th days. Citrus essential oil at 0.05% level at 4 ° C, 3% salt and pH 5.5 had the ability to control Salmonella typhimurium growth in fish burger.