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Background: On July 25, 2011, the emergency reporting system reported a suspected food poisoning outbreak in a village.All sick persons had attended a banquet.We conducted this investigation to identify the source and agent of infection.Methods: We defined a case as onset of diarrhea (≥3 times/day) or vomiting from July 22 to July 30, 2011, among any banquet attendee.We searched for cases by visiting houses of attendees and reviewing medical records in the township hospital.In a case-control investigation, we interviewed 85 case-persons and 51 control-persons about foods eaten at the banquet, and asked kitchen workers about food preparation.We collected stool samples from 8 case-persons and 6 specimens from leftover dishes for bacterial culture.Results: 62% (188/304) of attendees developed cases within a median of 20h after eating.98% of case-persons had diarrhea, 94% abdominal pain and 41% vomiting.91% of case-persons and 31% of control-persons ate cold chicken (odds ratio [OR]=1 1, 95% confidence interval [CI]=3.8-30).71% of case-persons and 22% of control-persons ate chicken soup (OR=2.9, 95% CI: 1.1-7.8).71% of case-persons and 37% of control-persons ate cold pig feet (OR=2.6, 95% CI: 1.0-6.5).The chickens were a little smelly when bought and were incompletely boiled.The same utensil was used for chopped chicken and cold pig feet without washing in-between.Chicken and cold pig feet were stored for >9h at room temperature after cooking before eating.No organism was isolated from the leftover food or patients feces.Conclusions: This outbreak was likely caused by poor food handling of contaminated chicken and pig feet which were cross-contaminated.We proposed to raise the awareness of good handling practices at mass gatherings in rural China.