E. coli O157:H7 responses namely, sublethal injury (% injury), subsequent resuscitation (lag) and growth parameters (k G and max population), and inactivation rates (D 25 and D 55 ) were investigated following exposures to simultaneous pH (3.0–8.0), a w (0.93–0.99) and temperature stresses (3.0–62°C). Multiple regression analyses showed that % injury was significantly influenced by a w , a w 2 , and temperature while the lag times were influenced by pH, pH–temperature interaction, and a w –temperature interaction. The measured growth parameters were however, not significantly influenced by any of the stressors. Acid inactivation rates (D 25 ) in apple juice were influenced by a w , pH–temperature interaction, and a w –temperature interaction; while the thermal inactivation rates (D 55 ) in apple juice were influenced by pH and a w stresses. Results also showed that % injury alone may not correctly predict the subsequent resuscitation rates of the test organism at favorable growth conditions. The nature of the injury contributed by a specific stressor also influenced resuscitation. The occurrence of injury and loss of cell viability did not induce acid stress adaptation to the organism. However, exposures to very low- and low pH conditions that resulted in injury and loss in cell viability induced thermal cross protection in E. coli O157:H7. The results obtained in the study contribute in further understanding the behavior of the test organism after exposure to combinations of stresses commonly encountered in food and food processing ecologies.