In June 2010 there was an outbreak of Salmonella Typhimurium infections associated with consumption of pulled pork served at a church festival in Hamilton County, Ohio. The pork was prepared at a private home and served at the festival held during June 11-13. Sixty four attendees with gastroenteritis were identified. Three case patients were laboratory confirmed with S. Typhimurium. One person was hospitalized and there were no deaths.

Investigators interviewed the vendor of the pulled pork and learned it was cooked at a private home. The vendor reported cooking the pork to an internal temperature of 180 degrees F. The product was then cooled in pans in a residential style refrigerator and reheated at the festival. The time and temperature parameters of the reheating process were unknown.