EatRx

Multistate Food-Poisoning Outbreak Raises Concerns About Alfalfa Sprouts

A multistate food-poisoning outbreak linked to alfalfa sprouts has prompted health officials to warn consumers across the United States after dozens of people became sick with infections caused by E. coli and Salmonella.

The Centers for Disease Control and Prevention, the U.S. Food and Drug Administration and state health departments are investigating the outbreak, which has been associated with alfalfa sprouts produced by Everything Sprouts, LLC, a Minnesota-based company. According to federal health officials, 55 people across 15 states have been reported sick, with four people hospitalized.

The recalled sprouts were sold under the Everything Sprouts and Calco brand names. Officials are advising consumers not to eat, sell or serve the recalled products while the investigation continues.

The outbreak is particularly notable because it involves both Shiga toxin-producing E. coli, commonly called STEC, and Salmonella infections. Investigators say epidemiological and traceback evidence identified the alfalfa sprouts distributed by Everything Sprouts as a source connected to illnesses.

For consumers who regularly add sprouts to salads, sandwiches, wraps, smoothies or other meals, the warning is an important reminder that foods that appear fresh and healthy can still carry harmful bacteria when they become contaminated.

What We Know About the Alfalfa Sprout Outbreak

Federal health agencies began investigating reports of people becoming sick after consuming alfalfa sprouts. The illnesses have been reported across 15 states, demonstrating that the issue is not limited to a single community or region.

The CDC says people infected in the outbreak have developed either E. coli or Salmonella infections, while some individuals have been diagnosed with both types of infection. The illnesses were reported over a period extending from late May through early August 2026.

Minnesota and Wisconsin have reported some of the largest concentrations of cases. Other states connected to the outbreak include Florida, Indiana, Iowa, Kansas, Michigan, New Hampshire, New York, Pennsylvania, North Carolina, South Carolina, North Dakota, South Dakota and Washington.

The number of illnesses could change as health departments continue investigating. Foodborne illnesses are sometimes identified weeks after exposure, particularly when people do not immediately seek medical care or when laboratory testing takes time.

That means the current case count should not necessarily be viewed as the final number associated with the outbreak.

Everything Sprouts Products Recalled

Everything Sprouts, LLC has recalled certain lots of alfalfa sprouts because of the potential for contamination with Salmonella and Shiga toxin-producing E. coli.

The FDA’s recall notice identifies Everything Sprouts and Calco as the affected brand names. The products include alfalfa sprouts distributed to retailers, restaurants and other food-service customers.

The FDA’s investigation says traceback and epidemiological information connected the products to the outbreak. The agency has advised consumers, retailers and restaurants not to eat, sell or serve the recalled sprouts.

Some products may also have been used as ingredients in other foods or repackaged for individual sale. This is one reason consumers should not rely only on the original packaging when determining whether a product could be affected.

Anyone who has purchased alfalfa sprouts should check the product information carefully against the official recall information before consuming them.

If the packaging cannot be identified or the consumer is uncertain whether the product is part of the recall, following official food-safety guidance and avoiding consumption is the safer choice.

Why Alfalfa Sprouts Can Carry Bacteria

Sprouts have a reputation as a nutritious food because they contain vitamins, minerals and other nutrients. However, the conditions required for sprout production can also create an environment where bacteria multiply.

Seeds are typically germinated under warm and moist conditions. Those conditions encourage sprouting, but they can also allow bacteria such as Salmonella and E. coli to grow if harmful organisms are present.

The FDA notes that sprouts can be particularly challenging from a food-safety perspective because bacteria can multiply during the sprouting process.

Even careful handling after production cannot necessarily eliminate contamination that occurred earlier in the process.

This is one reason public health agencies have repeatedly issued warnings about raw or lightly cooked sprouts over the years. The current outbreak reinforces the importance of understanding that a food’s nutritional benefits do not automatically make it free from food-safety risks.

E. coli and Salmonella Can Cause Serious Illness

E. coli and Salmonella are different types of bacteria, but both can cause gastrointestinal illness.

Salmonella infections can cause diarrhea, fever and stomach cramps. Symptoms generally begin after exposure and can last for several days. Most healthy people recover, but some infections can become serious and require medical attention.

Certain types of E. coli can also cause severe gastrointestinal illness. STEC infections are particularly concerning because some people can develop complications such as hemolytic uremic syndrome, a serious condition that can lead to kidney failure.

The CDC has warned that people who develop symptoms consistent with an E. coli or Salmonella infection after eating recalled sprouts should contact a healthcare provider.

People should not attempt to diagnose themselves solely based on symptoms. Several foodborne infections can cause similar problems, and medical testing may be necessary to determine the cause.

Who Faces the Greatest Risk?

Foodborne infections can affect anyone, but certain groups face a greater risk of serious complications.

Young children, older adults and people with weakened immune systems can be more vulnerable to severe illness from foodborne pathogens. People with certain underlying medical conditions may also face greater risks.

For STEC infections, complications can be particularly serious in young children and older adults.

That does not mean healthy adults should ignore the warning. Anyone who consumed recalled alfalfa sprouts and develops concerning symptoms should pay attention to their condition and seek medical advice when appropriate.

Foodborne illness can sometimes become serious quickly, particularly when dehydration or complications develop.

What Consumers Should Do With Recalled Sprouts

The CDC’s current advice is straightforward: do not eat recalled alfalfa sprouts. Consumers should throw them away or return them to the place where they were purchased.

It is also important to remember that simply throwing away the product may not be enough if the sprouts have come into contact with other surfaces.

The FDA recommends carefully cleaning and sanitizing surfaces, containers and other items that may have been touched by the recalled sprouts. This helps reduce the possibility of cross-contamination.

For example, if recalled sprouts were stored in a refrigerator alongside ready-to-eat foods, consumers should clean any areas where the product or its packaging may have leaked or touched another item.

Hands, cutting boards, plates, storage containers and countertops can also become potential sources of cross-contamination if contaminated food comes into contact with them.

Restaurants and Grocery Stores Are Also Being Warned

The outbreak is not only a consumer issue.

Restaurants, grocery stores, distributors and other food-service businesses that received the recalled sprouts have been instructed not to sell or serve them. Retailers that repackaged the sprouts for individual sale are also being told to remove the affected products from the market.

This creates an additional challenge because consumers may have eaten sprouts without knowing which supplier originally produced them.

Restaurants may use sprouts as ingredients in sandwiches, salads, bowls and other dishes. If recalled products were used in prepared foods, businesses need to follow food-safety procedures to prevent additional exposure.

Food-service establishments also have an important role in identifying where recalled products were distributed and ensuring that affected inventory is removed quickly.

Why the Investigation Is Unusual

The current outbreak has attracted attention because it involves multiple pathogens.

Foodborne outbreaks are often associated with a single pathogen, but investigators have identified different strains of E. coli as well as Salmonella among people who became ill in this outbreak.

The CDC and FDA are working with state and local health departments to understand how the contamination occurred and whether additional products or illnesses could be connected.

Investigators use epidemiological information, laboratory testing and traceback investigations to identify common exposures.

Traceback work is especially important in foodborne outbreaks because a contaminated product may pass through multiple distributors, stores and restaurants before reaching consumers.

Identifying a common supplier can help officials stop further distribution and prevent additional illnesses.

The Company’s Position

Everything Sprouts has been identified by federal health officials as the source associated with the recalled alfalfa sprouts, but the company has stated that its products did not test positive for contamination, according to reports about the outbreak.

The company has nevertheless recalled certain products amid the investigation.

This distinction is important because an outbreak investigation can identify a product as the likely source of illnesses through multiple lines of evidence even before every individual product sample tests positive.

Health authorities continue to investigate the exact circumstances surrounding the contamination.

The FDA also previously issued a warning letter to Everything Sprouts in 2025 regarding sanitary conditions at its facility, according to reporting on the current outbreak.

That earlier regulatory history is part of the broader context surrounding the current investigation, but it does not by itself establish the specific cause of the 2026 outbreak.

A Reminder That Healthy Foods Still Need Safe Handling

Alfalfa sprouts are often associated with healthy eating.

They are commonly added to salads, sandwiches and other meals because they are light, crunchy and nutrient-rich. Their popularity reflects a broader interest in fresh and minimally processed foods.

But the current outbreak demonstrates an important principle of food safety: nutritious foods still need to be produced, stored and handled safely.

Consumers often assume that fresh foods are automatically safer than processed foods. That is not always the case. Some fresh foods can carry bacteria if contamination occurs during growing, processing, packaging or handling.

Sprouts are a particularly important example because of their growing conditions.

Consumers should therefore consider food safety alongside nutrition when deciding what to eat.

How to Reduce the Risk of Foodborne Illness

The current recall is a good opportunity to review basic food-safety habits.

Consumers should regularly check FDA food recall announcements, particularly when purchasing products such as sprouts that have been associated with foodborne outbreaks in the past.

Foods should be stored at appropriate temperatures, and hands should be washed before preparing meals and after handling potentially contaminated foods.

Cutting boards, knives, countertops and storage containers should also be cleaned regularly.

Cross-contamination is another major concern. Raw or potentially contaminated foods should be kept away from ready-to-eat foods.

Consumers should also pay attention to recalls even if a product looks, smells and tastes normal. Harmful bacteria cannot necessarily be detected through appearance or smell.

In the case of the current alfalfa sprout outbreak, consumers should not rely on visual inspection to determine whether recalled products are safe.

What Symptoms Should Consumers Watch For?

People who consumed recalled alfalfa sprouts should monitor their health and seek medical advice if they develop symptoms that could indicate foodborne infection.

Symptoms can include diarrhea, stomach cramps, nausea, vomiting and fever. Some E. coli infections can result in severe diarrhea, including bloody diarrhea.

Serious symptoms should not be ignored.

People who develop severe diarrhea, signs of dehydration, persistent vomiting, high fever or other concerning symptoms should contact a healthcare professional. Parents and caregivers should pay particular attention to young children and other people who may be more vulnerable to complications.

The CDC and FDA remain the most reliable sources for updated information about the outbreak and any changes to the recall.

The Recall Is Still Developing

Because the investigation is ongoing, consumers should expect that information could change.

Additional illnesses may be identified, new products could potentially be added to a recall, and investigators may provide more details about how contamination occurred.

As of August 25, 2026, federal health officials have linked 55 illnesses across 15 states to the outbreak, with four hospitalizations reported.

The CDC continues to advise people not to eat, sell or serve recalled alfalfa sprouts.

The most important step for consumers is therefore to remain informed and check official recall information rather than relying on outdated social media posts or unofficial lists.

What This Outbreak Means for Consumers

The alfalfa sprout food-poisoning outbreak is a reminder that food safety can become a national concern when a contaminated product is distributed across multiple states.

With 55 reported illnesses spanning 15 states, the investigation involving E. coli and Salmonella has already affected consumers in communities across the country. The recall of Everything Sprouts and Calco alfalfa sprouts is intended to prevent further exposure while investigators continue searching for answers.

For consumers, the message is simple: check your refrigerator and recent grocery purchases, pay attention to official recall notices and do not consume recalled sprouts.

If you have recalled products, dispose of them safely or follow official instructions for returning them. Clean and sanitize surfaces that may have come into contact with the sprouts, and seek medical advice if you develop concerning symptoms after eating them.

Alfalfa sprouts may be a popular addition to a healthy diet, but during an active food-safety investigation, avoiding recalled products should take priority.

As federal and state health officials continue investigating, consumers should watch for additional updates from the CDC and FDA. The final scope of the outbreak and the precise cause of contamination may become clearer as investigators gather more laboratory and traceback evidence.

For now, the safest approach is awareness, caution and careful attention to the official recall.

Citation Sources

Centers for Disease Control and Prevention — E. coli and Salmonella Outbreak Linked to Alfalfa Sprouts
CDC Outbreak Investigation

Centers for Disease Control and Prevention — Investigation Update
CDC Investigation Update

U.S. Food and Drug Administration — Everything Sprouts Recall
FDA Recall Notice for Everything Sprouts Alfalfa Sprouts

U.S. Food and Drug Administration — Outbreak Investigation
FDA Investigation of E. coli and Salmonella Linked to Sprouts

Reuters — U.S. health agencies report 55 cases linked to alfalfa sprouts
Reuters Food-Safety Report

The Guardian — Alfalfa sprouts linked to food-poisoning outbreak in 15 states
The Guardian Report