The heat resistance of Salmonella enterica serovar Enteritidis in pomelo juice under Ohmic heating was determined and compared with that under conventional heating. Microbial destruction occurred faster under Ohmic heating than under conventional heating (p < 0.05). A processing schedule for the pasteurization of pomelo juice can be estimated through D and z values. The influence of alternating current frequency on the inactivation of S. Enteritidis in pomelo juice was also investigated. Results showed that the application alternating current frequency (50–20,000 Hz) at a field strength of 30 V/cm had a statistically significant effect on the inactivation of S. Enteritidis, the most effective reductions at 60 and ≥500 Hz. In addition, cell morphology and membrane integrity were investigated to determine the mechanism causing cell death. The results demonstrated that the electric field of Ohmic heating had an additional effect on microbial destruction. As a result, the time and temperature required for bacterial inactivation have reduced that can minimize the negative heat effects of pasteurization on food products.