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This paper focuses on predicting the thermal inactivation time of microorganisms in the chicken meat during microwave heating by artificial neural network (ANN). A comprehensive dataset was prepared using three-dimensional heat transfer simulation model developed and validated by Tanaka et al. (2002). Heat transfer simulation for getting the thermal death/inactivation time (TDT) data was conducted by a 4 x 3 x 4 x 2 x 3 (microwave power level x food initial temperature x sample length x sample width x sample thickness) factorial. After being trained 2 x 105 epochs by backpropagation, the developed ANN models were able to produce very good prediction of the TDT of Salmonella sp. and Listeria inoccua with the minimum standard deviation of mean absolute error of 1.709 and 1.568, respectively.