An outbreak of Salmonella Typhimurium infections occurred in south central Pennsylvania. The outbreak was linked to consumption of Lebanon bologna. The Lebanon bologna was produced by The Palmyra Bologna Co. and had been distributed nationwide. Lebanon bologna was named after Lebanon County, Pennsylvania. It is a semi-dry, fermented sausage that is made from raw beef. Since the product is not heat treated to temperatures that would kill Salmonella in the raw meat, the producer must follow a combination of process controls to ensure that the product is safe to eat. Poor record keeping prevented an evaluation of this manufacturer's processes.