This study was aimed to evaluate the thermal inactivation of Salmonella spp. and Escherichia coli in pork sausage wrapped in banana leaves heated to an internal temperature of 71.6 degrees C (161 degrees F) using boiling and steaming methods. Pork batter (200 g, n=9) inoculated with a five-strain mixture of Salmonella Rissen DMST 17365, Salmonella Typhimurium DMST 562 (ATCC 13311) และ Salmonella Weltevredens DMST 17375, E. coli DMST 4212 (ATCC 25922) and E. coli DMST 24373 at a concentration of 107 CFU/g were wrapped in a 3 layer of banana leaves to form a 3 cm diameter wide and 18 cm long cylinder and heated until the cold point temperature readings were 71.6 degrees C. The cooking time required for the sausage to reach 71.6 degrees C was 10.25 min for boiling and 19.35 min for steaming.Thermal process letghality (F-value) at 70 degrees C for both Salmonella spp. and Escherichia coli by boiling and steaming were not statistically different. Both heating methods were effective in reducing 7 log CFU/g of Salmonellae and 26 log CFU/g of E. coli in pork sausage wrapped in multilayer of banana leaves. The findings confirm that small local producers should be recommended to control the internal cooking temperature to at least 72 degrees C for product safety.