Fate of Salmonella spp., Listeria monocytogenes ,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings.

Two home-style salads, chicken and macaroni, were prepared with three different commercial mayonnaise products: (i) real mayonnaise, (ii) reduced calorie mayonnaise dressing, and (iii) reduced calorie/reduced fat mayonnaise dressing. The salads were inoculated with 10/ml levels of Salmonella spp. or Listeria monocytogenes and held at 4°C (refrigeration) and 12.