Inmates sick after maggots found in prison cafeteria

JACKSON, Mich.—About 30 prisoners at a Michigan correctional facility are being treated for symptoms consistent with food poisoning after maggots and fly larvae were discovered in one of the meal serving lines, an official confirmed Monday.

But a spokeswoman for Aramark Correctional Services, Michigan's prison food contractor, said there is no evidence linking the discovery of the maggots to the outbreak of illness.

The maggots were discovered Friday in a crack along one of the meal serving lines at Parnall Correctional Facility in Jackson. They were seen "a couple inches from where the food trays are located," Corrections Department spokesman Russ Marlan told the Detroit Free Press.

"We don't believe the maggots got into the food, but finding them that close to where food trays sit during serving periods is a serious and significant sanitary issue," he said.

It's the latest food-related problem since the state turned over its food service to a private contractor, Aramark Correctional Services of Philadelphia, in December.

"I can never recall this type of thing happening" in the past, Marlan said.

On Saturday, several prisoners reported to health care with symptoms such as diarrhea, vomiting, headaches and fatigue, and about 30 inmates are currently being treated, Marlan said.

"We don't believe they are faking," he said.

Karen Cutler, a spokeswoman for Aramark, said the maggots were discovered before food was served on Friday and "there are no facts that show food played any role in the illnesses reported over the weekend, or is connected in any way to today's pest issue."

Aramark "immediately notified the DOC maintenance department which will make all necessary repairs to the serving line," she said.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources