The 3 Most Shocking Maryland Seafood Food Poisoning Incidents That Demand Caution In 2025

As of December 18, 2025, the conversation around Maryland seafood safety has shifted from general consumption advisories to specific, high-profile contamination events that have put consumers and industry workers on high alert. While the state is famed for its Chesapeake Bay delicacies, recent incidents—ranging from a bizarre mass hospitalization at a seafood distributor to a persistent surge in dangerous bacterial infections—underscore the critical need for updated food safety protocols and consumer vigilance. The latest data and public health advisories confirm that understanding the source of contamination, whether it’s from raw shellfish or cross-contamination in the supply chain, is more crucial than ever for enjoying Maryland’s iconic cuisine safely. This deep dive examines the most significant and recent foodborne illness outbreaks and recalls tied to the Maryland seafood industry, highlighting the specific threats like *Vibrio* and *Listeria* that have dominated public health alerts through late 2024 and 2025. These events serve as a stark reminder that even the freshest seafood requires meticulous handling and preparation.

The Bizarre Case of the NAFCO Seafood Plant Mass Hospitalization (October 2024)

One of the most unusual and widely reported incidents occurred in October 2024, but the source of the illness was not the seafood itself—it was a homemade meal. This event, however, is inextricably linked to the "Maryland seafood food poisoning" narrative due to its location and the sheer number of people affected.

The Jessup Incident: A Contaminated Coworker Meal

The incident took place at NAFCO Wholesale Seafood Distributors in Jessup, Maryland, a major seafood distributor in the mid-Atlantic region. A staggering 46 workers were hospitalized after suffering from a mass food poisoning outbreak. * The Source: The Howard County Health Department investigation quickly determined the cause was a homemade meal brought in by an employee, not the commercially distributed seafood products. * The Impact: The scale of the hospitalization—46 people—drew immediate public attention and health department scrutiny to the facility, even though the company, NAFCO, was cleared of providing the contaminated food. * The Lesson: This event highlights a critical, often overlooked aspect of food safety: cross-contamination and the danger of non-commercial food preparation within industrial settings. While the seafood was safe, the workplace became a site of a major foodborne illness outbreak, serving as a cautionary tale for all food industry operations.

The Persistent Threat of Vibrio Infections and Raw Shellfish

Beyond isolated incidents, Maryland public health officials are consistently battling the seasonal and ongoing threat of *Vibrio* infections, a bacterium naturally occurring in warm coastal waters. This is a primary concern for consumers of raw or undercooked shellfish, particularly oysters.

2025 Surge in St. Mary’s County

In a significant public health advisory issued in October 2025, the St. Mary’s County Health Department (SMCHD) reported an increased number of *Vibrio* cases in the region. This surge underscores the elevated risk associated with consuming raw seafood, especially during warmer months when water temperatures in the Chesapeake Bay and its tributaries are higher. * What is *Vibrio*? *Vibrio* is a bacterium that can cause vibriosis, an illness with symptoms ranging from diarrhea and vomiting to, in severe cases, life-threatening bloodstream infections, particularly from the species *Vibrio vulnificus*. * The Main Culprit: Raw or undercooked oysters are the most common source of *Vibrio* infection from seafood. The bacteria thrive in the same estuarine environment where shellfish are harvested, making them a continuous public health entity concern. * Official Advisory: The Maryland Department of Health (MDH) and local health departments strongly advise high-risk individuals—those with liver disease, weakened immune systems, or chronic illnesses—to avoid all raw shellfish. Cooking shellfish thoroughly is the most effective preventative measure.

The Listeria Crabmeat Recall and Supply Chain Risks (May 2024)

A major food safety alert in May 2024 involved a recall that directly impacted the Maryland seafood market, focusing on one of its most beloved products: crabmeat. This incident brought the dangers of bacterial contamination in processed seafood to the forefront.

Irvington Seafood Recall Details

The U.S. Food and Drug Administration (FDA) and Irvington Seafood issued a voluntary recall for various types of crabmeat—including Jumbo, Lump, Finger, and Claw meat—due to potential contamination with *Listeria monocytogenes*. * The Contaminant: *Listeria monocytogenes* is a dangerous pathogen that can cause listeriosis, a serious infection that is particularly threatening to pregnant women, newborns, and the elderly. * Affected Products: The recall targeted crabmeat processed on a specific date (May 12, 2024) and identified by a specific batch number (Batch #133). Although the processing company was based in Alabama, the product was distributed to states across the country, including Maryland, underscoring the interconnectedness of the national seafood supply chain. * Consumer Action: Consumers were urged to check their refrigerators for the recalled products and immediately discard them or return them to the place of purchase. This event highlighted the importance of actively monitoring FDA and Maryland Department of the Environment (MDE) recall notices.

Essential Food Safety Protocols for Maryland Seafood Consumers

In light of these recent and ongoing threats, adopting stringent food safety practices is the best defense against foodborne illness. Whether you are buying fresh Chesapeake Bay oysters or prepared crab cakes, these protocols are essential for minimizing risk.

5 Ways to Protect Yourself from Seafoodborne Illness

1. Always Cook Shellfish Thoroughly: This is the single most effective way to eliminate *Vibrio* and other bacteria. Ensure oysters, clams, and mussels are cooked until their shells open, and discard any that remain closed. 2. Monitor Official Advisories: Before consuming raw oysters, check the latest advisories from the Maryland Department of Health (MDH) and the Interstate Shellfish Sanitation Conference (ISSC) for any recent closures or illness reports. 3. Practice Strict Cross-Contamination Avoidance: Keep raw seafood separate from cooked food and ready-to-eat items. Use different cutting boards and utensils, and thoroughly wash hands after handling raw fish or shellfish. This is a key lesson from the NAFCO incident. 4. Be Aware of High-Risk Seafood: Raw oysters are the highest risk for *Vibrio*. For crabmeat and other processed items, be mindful of recall alerts for *Listeria monocytogenes* contamination, which can occur during processing and distribution. 5. Refrigerate Promptly: Seafood is highly perishable. Ensure all purchases are refrigerated immediately at 40°F (4°C) or below. The "danger zone" for bacterial growth is between 40°F and 140°F. The recent incidents—from the localized NAFCO outbreak to the widespread *Vibrio* and *Listeria* advisories—confirm that seafood safety is a dynamic and evolving issue in Maryland. By staying informed about the latest alerts, understanding the specific risks associated with raw shellfish, and meticulously following food safety protocols, consumers can continue to enjoy the bounty of the Chesapeake Bay with confidence and peace of mind.