Outbreaks　associated　with　low-moisture　foods　(e.g.,　wheat　flour,　nuts,　and　cereals)　have　urged　the　development　of　novel　technologies　and　re-validation　of　legacy　pasteurization　process.　For　various　thermal　pasteurization　processes,　they　share　same　scientific　facts　(e.g.,　bacterial　heat　resistance　increased　at　reduced　water　activity)　and　guidelines.　However,　they　also　face　specific　challenges　because　of　their　different　heat　transfer　mechanisms,　processing　conditions,　or　associated　low-moisture　foods＇　formulations.　In　this　article,　we　first　introduced　the　general　structural　for　validating　a　thermal　process　and　the　shared　basic　information　that　would　support　our　understanding　of　the　key　elements　of　each　thermal　process.　Then,　we　reviewed　the　current　progress　of　validation　studies　of　7　individual　heating　technologies　(drying　roasting,　radiofrequency-assisted　pasteurization,　superheated　steam,　etc.)　and　the　combined　treatments　(e.g.,　infrared　and　hot　air).　Last,　we　discussed　knowledge　gaps　that　require　more　scientific　data　in　the　future　studies.　We　aimed　to　provide　a　process-centric　view　point　of　thermal　pasteurization　studies　of　low-moisture　foods.　The　information　could　provide　detailed　protocol　for　process　developers,　operators,　and　managers　to　enhance　low-moisture　foods　safety.