The acquired ability of Salmonella to express varying morphotypes when placed in nutrient-limited conditions is hypothesized to predict increased resistance to food processing interventions. Two of the morphotypes expressed by Salmonella are Red, Dry and Rough (RDAR) and Smooth and White (SAW). Increased resistance is predicted for the RDAR morphotype due to the expression of thin aggregative fimbriae (tafi) coupled with production of cellulose and other potentially protective extracellular polysaccharides. SAW strains are hypothesized to be less resistant due to their lack of tafi and cellulose production. Strains of Salmonella, previously classified as RDAR (n=3) and SAW (n=3), were separately inoculated on the shell surface of hazelnuts and steam blanched (88°C, 1 minute) to determine resistance patterns between the two morphotypes. The steam treatment resulted in insignificant reduction (<1.0 log CFU/g) of all Salmonella strains; therefore, differences in the relative resistance of the two morphotypes were unable to be determined. Additional, steam treatments with longer hold times will be tested to further explore the potential difference between morphotypes.