In late April, an outbreak of diarrhea and vomiting occurred among persons who ate food prepared at Bullock's Barbecue, in Durham, North Carolina. Salmonella Enteritidis was found to be the cause of the outbreak. Statistical analysis of food histories indicated that the outbreak was strongly associated with eating the meringue that was present on certain dessert items. Meringue is made with egg white; eggs had been associated with outbreaks of Salmonella Enteritidis. The Centers for Disease Control and Prevention identified similar outbreaks of Salmonella Enteritidis in other locations throughout the country. The epidemiologically implicated food item involved a common ingredient, commercially distributed pasteurized egg whites, sold by the same restaurant supplier, and manufactured in the same plant as the product delivered to Bullock’s Restaurant. However, testing conducted by the North Carolina Department of Agriculture and other laboratories of could not conclusively prove that this wholesale ingredient was definitively contaminated with Salmonella. The name of the product sold to Bullock's was not given by North Carolina health officials. However in August, eggs from the Wright County Egg Company were named in numerous outbreaks of Salmonella Enteritidis throughout the USA and were suspected as the cause of the outbreak at Bullock's Barbecue Restaurant.