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To study the influence of different processing sequences of acid and osmotic pressure on the inactivation of Salmonella enteritis, a statistical model was used to simulate the inactivation of Salmonella enteritis with different initial inoculations under the optimal processing conditions. The experimental results demonstrated that the sequence of 15% NaCl stress applied firstly and then pH value of 4.5 stress treatment made the number of Salmonella enteritis reduce faster than the reverse sequence or single stress or double stresses used simultaneously at 25℃ in 10h. Moreover, the simulation results indicated that the variability of inactivation time was reduced gradually with the increase of initial inoculation when the inactivation rate of Salmonella enteritis reached 0.9864 and 0.9939, respectively, at all stages of the optimal processing conditions. In addition, the D value by the deterministic inactivation model was a single constant value for a large number of bacteria. However, the fitted D value showed high variability for a small group of bacteria due to the variability of the individual cells, and the D value could be described by the probability distribution. Consequently, the research of different processing sequences of acid and osmotic stress could provide reference of controlling pathogens for food industry production, and the applied statistical modeling method would help to understand the inactivation from the perspective of individual cells as well as to improve the accuracy of risk assessment.