In 2003, an outbreak of salmonellosis occurred among patrons of a Minnesota restaurant. Illness was associated with consumption of French toast that had been made with eggs produced from hens in a flock contaminated with Salmonella Enteritidis. Food workers were also infected, and four were reported to have been ill while working. It was suspected that the outbreak may have been initiated by exposure to the eggs and then propogated by ill food workers.