Salmonelosis is a disease caused by Salmonella species which is an enteric bacterial pathogen that causes food poisoning and death in human beings and animals. Its routes of transmission include consumption of contaminated food and water. There were 16 million annual cases of typhoid fever and 1.3 billion cases of gastroenteritis and 3 million deaths in the world due to Salmonella species.Temperature is an important physical factor that governs the development and virulence of different microbial species including Salmonella species.Therefore,using temperature is possible to prevent the growth of Salmonella species.There was avery little information on the inactivation of these pathogens between 65 and 80 degree centigrade The aim of this study was to isolate Salmonella species from raw cut beef retail shops of Bahir Dar City and to determine the effect of temperature on the survival of Salmonella species. Across sectional prospective, laboratory based study was done from January 2020 to July 2020. Raw cut beef was collected from shops in six kebeles with many shops selected purposively. Salmonella-Shigella agar,Eosine methylene blue agar, MacCnkey agar and Brilliant green agar were the media used to isolate Salmonella species Salmonellas pecies were isolated from 15(46.8%) of cut beef samples. 100% Growth of isolates of Salmonella species was shown after holding them at 3,4,5 and 50 degree Centigrade for two hours but 0% growth was shown at 70 and 75 degree Centigrade.The present study confirms that the rate of Salmonella species isolation was high. Holding Salmonella species at 70 and above degree centigrade was effective in destroying Salmonella species .The present finding was consistent whith the finding reported in Iran as 47% isolation rate was gained on other hand it was different from the finding reported in Bahir Dar City as 70 % isolation was done. Further study should be done on survival of Salmonella species as controlling salmonellosis is difcult worldwide Key words: Bahir Dar, Holding , Raw beef, Salmonella, Survival, Temperature 1 1. INTRODUCTION 1.1. Background of the study Salmonellea species are an enteric bacterial pathogen that cause food poisoning and death inhuman beings and animals. their routes of transmission include consumption of contaminated foods and water.They cause paratyphoid fever, hematosepsis and gastroenteritis ( Santos et al., 2001). Salmonellae spp. are facultative anaerobic rod-shaped bacteria generally 2–5 micrometerlong by 0.5–1.5 micrometer wide and motile by flagella. Genome sizes of Salmonellea spp. vary among serovars with ranges from 4460 to 4857 kb. Salmonellae form a complex group of bacteria consisting of two species and six subspecies (Grimont and Weill, 2007).Two species are currently recognized in the genus Salmonella, Salmonella enterica and Salmonella bongori (Ryan et al., 2017). The majority of Salmonellae are non-lactose fermenters, hydrogen sulfite producers, oxidase negative, and catalase positive. Other biochemical characters that enable t