This small outbreak of an acute gastrointestinal illness linked to barbecued chicken has features that strongly suggest an enterotoxin- producing bacterium as the causative agent, although microbiological proof is lacking. It is not possible to be definitive about the cause of the contamination of the chicken but the most likely scenario is that the team food-handler was the source. Although mortality and longer-term morbidity are uncommon with food poisoning caused by enterotoxin-producing bacteria, this outbreak highlights its capacity to cause short term, moderately-severe illness in a young and healthy population. It underscores the need for proper food handling practices, both in-store and by the consumer, and reinforces the importance of appropriate microbiological specimen collection from cases of apparent gastroenteritis outbreaks, as well as the public health importance of timely notification of such outbreaks. (non-author abstract)