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Joan Stephenson, PhD

JAMA. 2002;287:31.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

San Francisco—While hangovers and heartburn may be the most common repercussions from a Mardi Gras celebration, another hazard just might be lurking in the gumbo.

Reports presented here at the annual meeting of the Infectious Diseases Society of America describe recent outbreaks of foodborne illness traced to gumbo and other foods, such as ethnic specialties that feature improperly cooked poultry. But while the sources may be exotic, the outbreaks are united by a common cause: improper food preparation or handling.

MARDI GRAS MALADY

The consequences of eating improperly cooked or handled food were driven home to a group of hospital laboratory employees who attended a lunchtime Mardi Gras party on Fat Tuesday last year, reported Edith R. Lederman, MD, and colleagues from the Naval Medical Center, San Diego. The celebrants lunched on traditional New Orleans fare—gumbo, jambalaya, catfish stew, "dirty rice," and boiled shrimp—and leftovers (at . . . [Full Text of this Article]

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