During the first 2 weeks of August, 2000, 15 S. Enteritidis clinical isolates received by Laboratory Services, British Columbia Centre for Disease Control (BCCDC) were found to have indistinguishable pulse field gel electrophoresis (PFGE) patterns. Interviews with four subsequent cases found that they had eaten baked products from the same bakery, Bakery X. Bakery X had a main central commissary that produced products for final preparation, and a number of outlet bakeries.

This outbreak was linked to the consumption of S. Enteritidis contaminated baked goods. In addition to the raw shell eggs, three key factors likely contributed to the initiation and propagation of this outbreak: poor food handling practices, inadequate baking temperatures, and an ill baker.