“…Almost all of the outbreaks have been associated with the ingestion of meat dishes which had been prepared and cooked 24 hr or more before consumption, allowed to cool at room temperature or in the refrigerator, and then heated up immediately before serving. The disease is relatively mild but has alreadv been found to be one of the common causes of bacterial food poisoning not only in Great Britain, where it was first described, but in many other parts of the world, including the United States (66,209,210,498,699,701,835,945,974).…”