Persons who ate at the Layton and Mayfair locations of Sizzler Restaurants, in Wisconsin, between July 15 and 19 developed E. coli O157:H7. Sixty-two of the laboratory-confirmed cases were found to be genetically indistinguishable, proving that all of the cases had a common source. Moreover, an identical strain of E. coli O157:H7 was isolated from samples of raw chunky taco meat and sirloin tri-tips found at the Layton restaurant. This meat was manufactured by the Excel Corporation (a subsidiary of Cargill), and then re-manufactured by the local Sizzler franchisee according to procedures defined by Sizzler USA. The Wisconsin Department of Health concluded that the outbreak was caused when employees cross-contaminated fresh watermelon with raw meat products, “and the raw sirloin tri-tips were the source of the E. coli O157:H7 in this outbreak.” The Department of Health further concluded that the layout of the facility and the practices of personnel may have contributed to this outbreak. The arrangement of a meat processing area (the grinding area) in close proximity to ready-to-eat food preparation areas increased the likelihood of cross-contamination. Additional restaurants in Wisconsin had received the same beef, but no illnesses was associated with these restaurants.