# Staphylococcus Aureus Outbreak Tied to Homemade Noodle Dish at Maryland Seafood Plant
In a recent incident of foodborne illness, 46 workers at a seafood distribution facility in Jessup, Maryland, became ill after eating a homemade noodle dish brought by one of their coworkers. The episode, which took place at the NAFCO Wholesale Fish Distribution Facility, has been linked to contamination by *Staphylococcus aureus* (*S. aureus*), a bacterium frequently associated with food poisoning.
## The Incident
On October 21, 2024, first responders arrived at the NAFCO plant after a significant number of employees unexpectedly fell ill within hours of a communal lunch. Aerial footage captured the tumultuous scene, showing workers doubled over in discomfort around picnic tables outside the establishment. Among the 46 affected individuals, 26 required hospitalization due to symptoms typical of food poisoning, such as nausea, vomiting, and abdominal cramps. Thankfully, all those affected have since made a full recovery.
NAFCO, a prominent seafood distributor, swiftly issued a statement reassuring customers that the outbreak was not linked to its seafood products. “NAFCO upholds the highest food safety standards and routinely undergoes comprehensive inspections by health authorities,” the company stated. “Our products continue to be produced and consumed safely by customers across the nation, and there are no concerns regarding our supply chain.”
## The Culprit: *Staphylococcus aureus*
Following a thorough investigation by the Maryland Department of Health, it was concluded that the outbreak was caused by *Staphylococcus aureus*, a bacterium that may lead to foodborne illnesses when food is mishandled or improperly stored. *S. aureus* commonly resides on the skin and within the nasal passages of healthy individuals but can contaminate food through unwashed hands or dirty surfaces.
This bacterium thrives in food that is inadequately cooked or maintained at temperatures favorable for bacterial growth, generally between 40°F and 140°F. In this instance, the homemade noodle dish, recognized as pancit—a favored Filipino noodle meal—was presumably prepared or stored in a way that permitted the bacteria to proliferate and produce harmful toxins.
## How *S. aureus* Causes Food Poisoning
Unlike some other foodborne pathogens, *S. aureus* does not necessitate large quantities to induce illness. The bacterium generates enterotoxins, which are proteins that can lead to a swift onset of food poisoning symptoms. According to the Centers for Disease Control and Prevention (CDC), as little as one microgram of these toxins can result in severe gastrointestinal distress, including nausea, vomiting, abdominal cramps, and diarrhea.
The toxins produced by *S. aureus* are heat-stable, implying they are not eliminated through cooking. Thus, proper food handling and storage are essential to prevent outbreaks. Once toxins are present in food, merely reheating the dish does not remove the risk of illness.
## Food Safety and Prevention
The incident at NAFCO stresses the significance of food safety, even within informal settings like employee lunches. While the company itself did not cause the contamination, the occurrence emphasizes the necessity for vigilance in food handling, particularly in environments where large groups share meals.
To mitigate *S. aureus* contamination, the CDC advocates the following food safety measures:
1. **Wash Hands Thoroughly**: Always wash hands with soap and water prior to handling food, especially after contacting your face, hair, or any potentially contaminated surface.
2. **Proper Food Storage**: Maintain perishable items at safe temperatures. Cold foods should be stored below 40°F, and hot foods must be kept above 140°F to inhibit bacterial growth.
3. **Cook Food Thoroughly**: Ensure that all food reaches the appropriate internal temperature to eliminate any harmful bacteria present.
4. **Avoid Cross-Contamination**: Utilize separate cutting boards and utensils for raw and cooked foods to avert the spread of bacteria.
## Conclusion
The outbreak at NAFCO serves as a reminder that even seemingly innocuous homemade dishes can pose serious health risks if not prepared and stored correctly. Although the employees impacted by the *S. aureus* contamination have recovered, the incident underscores the significance of food safety measures in both commercial and personal contexts. By adhering to proper hygiene and food handling practices, similar outbreaks can be prevented, ensuring that shared meals are a source of pleasure instead of illness.
As noted by a representative of NAFCO, “It’s unfortunate because we are in the food business, but this occurred in our parking lot. If there’s a silver lining, we have an extensive food safety team here and all of these contingency plans.”
