Salmonella enterica  has been increasingly implicated in foodborne outbreaks involving low moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of  Salmonella enterica  in a range of low moisture foods (LMF) during storage at 3 temperatures. LMF products, boil-in-bag eggs (freeze dried product), chocolate protein drink, cran-raspberry first strike bars, mocha dessert bar, and peanut butter, were inoculated with a five strain cocktail of S. enterica and stored at 4°C, 25°C, or 40°C for 36 mos. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C excluding the cran-raspberry bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 mos and demonstrated survivability for 12 mos or less in the other five products.  Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on  Salmonella  populations. The results indicate the ability of  Salmonella  to survive in a variety of LMF category foods even under adverse storage conditions and identifies how the food matrix may affect  Salmonella  survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems while also increasing comprehensive understanding of Salmonella survivability mechanisms.

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