A medical clinic in Marshall, Minnesota reported to the health department a number of ill workers. The clinic had recently attended a catered dinner at a local restaurant. Epidemiologists began their investigation by interviewing clinic employees. A total of 43 workers were identified as cases. Stool samples indicated the pathogen was Salmonella Newport. Case-patient food histories were compared to non-case-patients to determine what food was contaminated. Turkey and turkey gravy were statistically significant exposures. The restaurant was inspected to find where contamination could have occurred. The turkeys were purchased from an Iowa farm and delivered frozen. Conflicting information was given as to how the turkeys were thawed. They were either thawed in a cooler, or in a brine solution. The turkeys were then roasted until the cook thought they were done, but no temperature was taken. Drippings from the turkey were used to make a gravy that was boiled before serving. Left over food samples tested negative for S. Newport. However, in early December, two more cases were identified who had eaten at the same restaurant. This prompted an investigation of of the restaurant again and environmental swabs of equipment tested positive for S. Newport with the same genetic subtype. The restaurant voluntarily closed and sanitized all equipment. Employees were requested to submit stool samples, and three tested positive for the same subtype of S. Newport. They were restricted from working until their stool samples came back negative.