Beef served at the restaurant in Moultrie, Georgia, was the source of an E. coli O157:H7 outbreak. The restaurant purchased beef from Nebraska Beef, Ltd., a beef company which also supplied beef that had been linked to an E. coli outbreak in Michigan and Ohio. An environmental investigation at the restaurant suggested that improper cooking procedures and cross contamination likely contributed to the outbreak. Tests of meat samples from the restaurant revealed the presence of E. coli O157:H7 which was identical to the E. coli O157:H7 found in ill patrons and to the strain that was implicated in the concurrent nationwide outbreak.