Outbreaks of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes infections associated with dairy products have been documented. Seven dairy and nondairy yellow fat spreads and toppings were inoculated with Salmonella, Escherichia coli O157:H7, or Listeria monocytogenes and stored at 4.4, 10, or 21C for up to 94 days to determine survival and growth characteristics. Salmonella and E. coli O157:H7 did not grow in any of the test products; however, L. monocytogenes grew in a food service butter and margarine blend stored at 10 and 21C. The fate of pathogens inoculated onto the surface of six yellow fat products subjected to temperature abuse and high relative humidity followed by storage at 4.4 or 21C for up to 21 days was also observed. Pathogens grew in a salted, sweet cream whipped butter held at 21C but not in the unsalted variety or margarine products.