Low-Moisture Foods (LMF) are susceptible to contamination from a wide range of microbial hazards, with Salmonella as a predominant contaminant. Most microbial hazards cannot grow in Low-Moisture Foods due to the low water activity profile. However, pathogens like Salmonella can survive and remain viable for months, raising potential risks to consumers. The mitigation of pathogens in Low-Moisture Foods is usually obtained by the application of an inactivation stress. The control/validation of these inactivation steps is key to ensure the safety of processed Low-Moisture Foods.