Low moisture food safety issues are frequently associated with Salmonella and its cross-contamination. As a non-pathogenic surrogate, the survival levels and transfer of Enterococcus faecium NRRL B-2354 on stainless steel (SS) and polypropylene (PP) coupons were investigated. The transfer rates of E. faecium between coupons and wheat flour were also determined at different temperature (13, 25, 37, and 49 °C) and humidity levels (45, 55, 65, and 75%). Results showed that survival of E. faecium on the coupons was not significantly affected by the selected material type. At 25 °C and 45% humidity, E. faecium with an inoculation level of ∼10