Patrons of a Bleckley County, Georgia, restaurant developed Salmonellosis after eating at the restaurant in July and August. After cooking, the barbequed pork was kept at room temperature for two to three hours before it was refrigerated. The refrigerator had been running warm during the time period of exposure. The refrigerated pork was sold whole, sliced, or chipped, and was sliced, and chipped, at room temperature, a process that took up to one hour. Tables and utensils were used for both raw, and cooked, food preparation without appropriate cleaning. Identical strains of Salmonella Typhimurium were recovered from the stool of case patients and from leftover barbeque pork.