An improved method recently developed to isolate Salmonella from dried active yeast was evaluated for use with pressed yeast and dried inactive yeast. The method for dried active yeast consists of pre-enriching a 25-g sample in trypticase soy (TS) broth at a sample-broth ratio of 1:10, incubating at 35 ± 0.5 C for 24 ± 2 h, and transferring to lauryl sulfate tryptose (LST) and tetrathionate (TT) broths. After 24 ± 2 h at 35 C, the broths are streaked to selective agars. When evaluated for use with pressed yeast, Salmonella attained higher most probable number levels/ml with this method (7.9 × 104 – 3.3 × 106), than with 1% tryptone broth and a sample-broth ratio of 1:5 (1.7 × 103 – 1.7 × 106), which is the current examination procedure for pressed yeast. Salmonella was consistently isolated from selective agars streaked from TT broth, but was seldom isolated from selective agars streaked from LST broth because of massive overgrowth by non-salmonellae. With dried inactive yeast, this modified method was equal to, but not significantly better than, pre-enrichment of the yeast in sterile distilled water at a sample-broth ratio of 1:5, which is the current procedure for dried inactive yeast.