Technical Abstract: Thermal inactivation kinetics for three-stain mixtures of Escherichia coli O157:H7, and of Salmonella meat isolates, and a four-strain mixture of Salmonella seafood isolates were determined in catfish and tilapia. The D-10 values were determined at 55, 60 and 65 C using a circulating water bath. Linear regression was used to determine the D-10 values. The Salmonella seafood and meat strain D-10 values were the same. The Salmonella D-10 values on the finfish ranged from 425 to 450, 27.1 to 51.4, 2.04 to 3.8 sec (z = 4.3 – 4.8 C) at 55, 60 and 65 C, respectively. The E. coli O157:H7 D-10 values on the finfish ranged from 422 to 564, 45.2 to 55.5 and 3.3 to 4.2 sec (z = 4.48 – 5.0 C) at 55, 60 and 6 C, respectively. There was a statistical difference (P less than or equal 0.05) for the E. coli O157:H7 D-10 value on catfish and tilapia determined at 55 C. All other D-10 values using catfish or tilapia were similar. The D-10 values for the finfish were lower than the reported values in other food systems, but the z-values were within the literature reported range. These D-10 values can be used to determine cooking parameters of finfish.