In late October 2024, Maryland experienced one of its most unusual workplace health emergencies in years, an outbreak widely searched as the Maryland seafood food poisoning incident. While early headlines hinted at contaminated seafood, the truth was far different: 46 workers at a major Jessup seafood distributor fell ill after eating an employee-prepared lunch, not products from the facility.
This event not only triggered a “mini disaster alert” at a local hospital, but it also revealed gaps in workplace food-sharing practices, food-safety awareness, and emergency preparedness.
This 2025 expert guide breaks down exactly what happened, what authorities discovered, and most importantly how workplaces and families can prevent similar incidents.
The Full Timeline of the Maryland Seafood Food Poisoning Incident
1. The Setting: NAFCO Wholesale Seafood Distributors, Jessup
- One of the largest seafood distributors in the Mid-Atlantic.
- Highly regulated, routinely inspected, and known for meeting strict health standards.
- The outbreak was not linked to any seafood products, facility processes, or supply-chain issues.
2. The Meal That Triggered the Outbreak
An employee brought a home-cooked Filipino pancit dish a mix of:
- rice noodles
- chicken
- vegetables
- seasonings and sauces
The meal was shared during a workplace break and reportedly eaten outside the building, in the parking area, not inside production zones.
3. Rapid Onset of Symptoms
- Workers began falling ill about 3 hours after eating the dish.
- This narrow time window is a classic indicator of Staphylococcus aureus toxin exposure, which causes very fast symptoms.
4. Emergency Response
- 3:40–3:45 PM: Multiple 911 calls from the facility.
- Howard County Fire & Rescue evaluated all 46 workers.
- All were transported to nearby hospitals in non-critical condition.
- Howard County General Hospital activated a “mini disaster alert” due to the sudden patient surge.
5. Health Department Investigation
Maryland Department of Health and Howard County Health Department:
- Collected clinical specimens from sick employees.
- Tested leftover food samples.
- Interviewed exposed workers.
Their findings were definitive:
Staphylococcus aureus food poisoning
Caused by toxins present in the homemade dish
No contamination from NAFCO’s seafood products or production areas
No ongoing risk to the public
What Caused the Illness? Understanding Staph Toxin Poisoning
Although early assumptions suggested undercooked chicken (a common source of Salmonella and Campylobacter), lab testing confirmed a different culprit:
Staphylococcus aureus Enterotoxin
This toxin:
- Forms in food when handled improperly.
- Is heat-stable — meaning cooking kills the bacteria but not the toxin.
- Causes symptoms within 30 minutes to 6 hours.
Typical Staph Food Poisoning Symptoms
- Severe nausea
- Sudden vomiting
- Abdominal cramps
- Diarrhea
All 46 patients showed rapid-onset symptoms consistent with this pattern.
Why the Maryland Seafood Food Poisoning Incident Went Viral
Even though seafood wasn’t the source, the outbreak received major attention because:
It happened at a seafood distribution center
→ Creating initial confusion about seafood safety.
It sent 46 people to hospitals at once
→ Triggering emergency protocols.
Food was prepared at home not regulated or inspected
→ Highlighting a rarely discussed workplace risk.
The speed of onset resembled severe contamination
→ Amplifying public concern.
It forced new company policies
→ Outside food is now banned at the facility.
Expert Insights: What This Outbreak Reveals About Workplace Food Safety
This Maryland seafood food poisoning case underscores a growing reality:
Shared meals in workplaces even well-intentioned ones can be a major health risk if safe food handling isn’t followed.
Common Risk Factors in Workplace-Potluck Settings
| Workplace Food Practice | Risk Level | Why It’s Dangerous |
| Home-cooked meals shared with large groups | High | No oversight, variable hygiene |
| Food left out at room temperature | Very High | Bacterial toxins multiply rapidly |
| Meals containing chicken, mayo, eggs | High | Spoilage-prone ingredients |
| No temperature control | Very High | Foods enter the 40°F–140°F “danger zone” |
| Lack of employee food-safety training | Moderate | Increases handling contamination |
CDC-Backed Food Safety Lessons for Every Household & Workplace
The CDC emphasizes three core rules that would have prevented this incident:
1. Keep food out of the “danger zone” (40°F–140°F)
- Bacteria grow fastest in this range.
- Noodle, rice, and chicken dishes spoil especially quickly.
2. Refrigerate leftovers quickly
- Within 2 hours, or within 1 hour if above 90°F.
- Workplace lunches often sit out far longer.
3. Wash hands before handling food
- Staph bacteria commonly colonize skin and noses.
- A single contaminated touch can transfer toxins.
Frequently Asked Questions
Was seafood responsible for the Maryland food poisoning outbreak?
No. All evidence confirmed the seafood products were safe. The illness was caused by a homemade pancit dish brought by an employee.
What caused the workers to get sick so quickly?
The Staphylococcus aureus toxin, which can form in improperly handled food and causes rapid-onset vomiting within hours.
How many people were hospitalized?
A total of 46 employees, all in non-critical condition.
Could the toxin spread person-to-person?
No. Staph toxin is not contagious and only causes illness when ingested.
What is the “danger zone” for food?
Between 40°F and 140°F, where bacteria multiply fastest.
Is workplace food sharing safe?
It can be but only when:
- Food is prepared safely
- Temperature control is maintained
- High-risk dishes are avoided
James Jay is a professional chef based in Suffolk with over 6 years of hands-on culinary experience. Specializing in private dining, pop-up events, and bespoke menus, he’s known for delivering high-quality, memorable food experiences. James has built a trusted name by focusing on fresh ingredients, refined techniques, and personalized service.