Objective This study aimed to clarify the heat inactivation mechanics of Salmonella in commercial crispy meat and provide guidance for its safe consumption by studying the inactivation pattern of Salmonella in crispy meat at different heating temperatures.Methods The crispy meat inoculated with 10⁸ CFU/g Salmonella typhimurium was heat treated at 80 ℃， 90 ℃， 100 ℃， 110 ℃， and 120 ℃ for a certain time. The thermal inactivation curves of Salmonella in crispy meat were fitted using a linear model， a Logistic model， and a Weibull model， and the optimal model was verified by external experiments.Results The results showed that compared with the linear model and the Logistic model， the Weibull model was more suitable to describe the thermal inactivation of Salmonella in crispy meat. The judgment coefficient R² of the primary model was more than 0.992 1， and the R² of the secondary model was 0.949 2 and 0.995 9， respectively. The accuracy A_f and deviation B_f of the model verified at 95 ℃ and 105 ℃ were within the acceptable range， which indicated that the model constructed in this experiment can better describe the inactivation pattern of Salmonella in crispy meat in the temperature range of 80 ℃-120 ℃.Conclusion This study is expected to guide the safe heating of crispy meat to reduce microbial risk during consumption.