Salmonella enterica has been shown to survive in low moisture foods (LMF) for extended periods. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi), and pH on the potential cross-tolerance effect on the survivability of S. enterica in LMF. A factorial design was utilized to investigate these stressors and their potential effect on survivability of S. enterica for 12 months at 25°C and 40°C in a chocolate protein drink LMF model. GTemp stress was found to be the most significant factor followed by Oxi stress for increasing the survivability of S. enterica at 40°C storage with significant (p < .05) factors in descending order; Osmo*Oxi, Oxi*pH, GTemp, Oxi, and pH*GTemp. While Osmo stress followed by GTemp stress was found to increase S. enterica survivability at 25°C storage with significant (p < .05) factors in descending order; Osmo*pH, pH*GTemp, GTemp,
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