Salmonella Outbreak Linked to Broccoli Sprouts 2026

Last updated: September 5, 2026

Quick Answer: A confirmed Salmonella outbreak linked to broccoli sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho has sickened at least 16 people across Washington, Montana, and Idaho as of early September 2026. Anyone who has purchased these broccoli sprouts should discard them immediately. Salmonella infections typically resolve within four to seven days, but young children, older adults, and immunocompromised individuals may require medical attention.

Key Takeaways

As of September 2, 2026, 16 people in Washington, Montana, and Idaho have been infected with Salmonella Bovismorbificans linked to broccoli sprouts from Evergreen Fresh Sprouts, LLC, including two hospitalizations and zero deaths [1][2].
Washington State leads the investigation, with 13 confirmed illnesses; eight of 12 interviewed patients reported eating sprouts from Evergreen Fresh Sprouts, and seven specifically ate broccoli sprouts [1].
No formal product recall had been announced for Evergreen Fresh Sprouts as of early September 2026, but health officials advise discarding any broccoli sprouts from this producer [2].
A separate, concurrent outbreak involving Shiga toxin-producing E. coli and Salmonella Agona linked to alfalfa sprouts from Everything Sprouts, LLC has caused 55 illnesses across 15 states [3][5].
Raw sprouts are a recognized high-risk food because warm, humid sprouting conditions favor rapid bacterial growth.
Cooking sprouts thoroughly to 165 degrees Fahrenheit can reduce but not eliminate contamination risk.
Salmonella symptoms include diarrhea, fever, and stomach cramps, typically beginning six to 72 hours after exposure and lasting four to seven days.
People with severe symptoms, including bloody diarrhea or high fever, should seek medical care promptly.
Home sprout growers should sanitize equipment, use tested seeds, and refrigerate sprouts at or below 40 degrees Fahrenheit.

What Is Salmonella and How Does It Spread

Salmonella is a group of bacteria that causes one of the most common foodborne illnesses in the United States. It spreads when people consume food or water contaminated with animal or human feces containing the bacteria.

Salmonella can contaminate produce at multiple points in the supply chain:

At the seed source: Seeds used for sprouting can carry Salmonella internally or on their surface.
During sprouting: Warm, humid conditions in sprouting trays allow any bacteria present to multiply rapidly.
During handling and distribution: Cross-contamination can occur at packing facilities, grocery stores, or restaurants.
At home: Improper refrigeration or unwashed hands can spread bacteria to other foods.

Unlike contamination on the outer surface of a vegetable that can be washed off, bacteria that penetrate sprout seeds can grow throughout the entire sprout, making washing alone an unreliable safety measure.

The Broccoli Sprouts Salmonella Outbreak in 2026: What Happened

The Salmonella outbreak linked to broccoli sprouts from Evergreen Fresh Sprouts, LLC represents the most significant sprout-related food safety event in the Pacific Northwest in recent years. Washington State health officials confirmed the product association after investigating a cluster of Salmonella Bovismorbificans infections [1].

Key facts about the outbreak:

Cases confirmed: 16 total as of September 2, 2026 (13 in Washington, 2 in Montana, 1 in Idaho) [1][2].
Illness onset dates: July 7 through August 18, 2026 [1].
Hospitalizations: Two, with no deaths reported [2].
Exposure routes: Both grocery stores and restaurants distributed the implicated sprouts, broadening the potential exposure population [1].
Recall status: No formal recall had been issued as of early September 2026, though officials strongly advise discarding the product [2].

This outbreak is distinct from a concurrent multistate outbreak involving alfalfa sprouts from Everything Sprouts, LLC in Minnesota, which has caused 55 illnesses across 15 states from Shiga toxin-producing E. coli and Salmonella Agona [3][5][10].

“Anyone who has broccoli sprouts from Evergreen Fresh Sprouts should discard them.”, Washington State Department of Health guidance [1]

Which States Are Affected by the Broccoli Sprouts Salmonella Outbreak

Washington, Montana, and Idaho are the three states with confirmed cases directly linked to the Salmonella Bovismorbificans broccoli sprouts outbreak from Evergreen Fresh Sprouts [1][2].

Washington has the largest share of cases at 13, which is consistent with the producer being based in Idaho and distributing primarily to Pacific Northwest retailers and food service establishments. Montana and Idaho each have confirmed cases tied to the same bacterial strain [1][2].

Consumers in neighboring states who may have purchased broccoli sprouts from Evergreen Fresh Sprouts through regional grocery chains or restaurant supply networks should also exercise caution and check with retailers about product sourcing.

How Do Sprouts Get Contaminated With Salmonella

Sprout contamination most often begins at the seed level, before sprouting even starts. Seeds used for sprouting can harbor Salmonella internally, meaning surface washing does not remove the bacteria.

The sprouting process itself creates ideal conditions for bacterial growth:

Seeds are soaked in water, which activates bacterial reproduction.
Trays are kept at warm temperatures (typically 65 to 75 degrees Fahrenheit) to encourage germination.
High humidity in sprouting chambers accelerates bacterial multiplication.
The relatively long sprouting period (three to seven days) gives bacteria substantial time to reach dangerous levels.

This combination of factors explains why sprouts have been repeatedly linked to foodborne illness outbreaks across multiple bacterial species, including Salmonella, E. coli, and Listeria.

Is It Safe to Eat Raw Sprouts

Raw sprouts carry a higher foodborne illness risk than most other fresh produce, and the CDC advises that certain groups should avoid them entirely. This applies to broccoli, alfalfa, clover, radish, and other sprouted seeds.

Higher-risk groups who should not eat raw sprouts:

Children under five years old
Adults aged 65 and older
Pregnant women
People with weakened immune systems

For healthy adults, the risk is lower but not zero. During an active outbreak like the current Salmonella outbreak linked to broccoli sprouts from Evergreen Fresh Sprouts, all consumers should avoid the implicated product regardless of health status [1][3].

Can You Cook Salmonella Out of Broccoli Sprouts

Cooking sprouts to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) kills Salmonella bacteria. So yes, thorough cooking significantly reduces the risk compared to eating sprouts raw.

However, there are important caveats:

Lightly sauteed or stir-fried sprouts may not reach a safe internal temperature throughout.
Sprouts added to hot dishes at the last minute (common in Asian-style cooking) may not be fully heated.
During an active recall or outbreak advisory, cooking is not a substitute for discarding the product, because contamination levels may be high enough that partial cooking leaves residual risk.

Bottom line: For recalled or advisory-listed products, discard rather than cook. For general sprout safety outside of an outbreak, thorough cooking is an effective risk-reduction strategy.

Salmonella Symptoms: How Long Do They Last

Salmonella symptoms typically begin six to 72 hours after consuming contaminated food and last four to seven days in otherwise healthy adults. Most people recover without medical treatment.

Common symptoms include:

Diarrhea (sometimes bloody)
Fever, often above 101 degrees Fahrenheit
Stomach cramps and nausea
Vomiting
Headache and muscle aches

Symptoms can be more severe and prolonged in young children, elderly individuals, and those with compromised immune systems. In rare cases, Salmonella can spread from the intestines to the bloodstream, causing a life-threatening infection that requires hospitalization and antibiotics.

Do I Need to See a Doctor for Salmonella

Most healthy adults do not need to see a doctor for a typical Salmonella infection. However, medical attention is necessary in specific circumstances.

See a doctor if you experience:

Diarrhea lasting more than three days without improvement
High fever above 102 degrees Fahrenheit
Bloody stools
Signs of dehydration: decreased urination, dry mouth, dizziness
Inability to keep fluids down

Children under five, adults over 65, pregnant women, and immunocompromised individuals should contact a healthcare provider at the first sign of Salmonella symptoms. These groups face a higher risk of severe complications [3].

How to Know If Broccoli Sprouts Have Salmonella

There is no way to tell by sight, smell, or taste whether broccoli sprouts are contaminated with Salmonella. Contaminated sprouts look, smell, and taste exactly like safe sprouts.

The only reliable ways to know if a product is implicated are:

Check official recall and outbreak notices from the FDA, CDC, and your state health department.
Identify the producer: The current outbreak specifically involves broccoli sprouts from Evergreen Fresh Sprouts, LLC of Idaho [1][2].
Check purchase location: Exposures in the current outbreak occurred through both grocery stores and restaurants in the Pacific Northwest [1].

If you are unsure whether the broccoli sprouts you purchased came from Evergreen Fresh Sprouts, the safest action is to discard them and contact the retailer for sourcing information.

Salmonella Outbreak Broccoli Sprouts Recall List

As of September 5, 2026, no formal FDA recall has been issued specifically for Evergreen Fresh Sprouts broccoli sprouts, but Washington State health officials have issued a clear advisory to discard the product [1][2].

A separate, active recall does cover alfalfa sprout products from Everything Sprouts, LLC. The recalled products include [3][6][8]:

Product Name	Pack Size	Distribution Area
Alfalfa Sprouts	6/5 oz	Minnesota, Wisconsin
Alfalfa Sprouts	12/6/5 oz	Minnesota, Wisconsin
Crunchy Protein Sprout Mix	Various	Minnesota, Wisconsin
Zesty Garlic Mix	Various	Minnesota, Wisconsin
Robust Radish Sprout Mix	Various	Minnesota, Wisconsin

These products are sold under the Calco and Everything Sprouts brand names. Distribution occurred between late May and late August 2026 [6][8].

For the most current recall information, check the FDA’s official outbreak investigation page [3] and the CDC’s investigation updates [10].

How to Prevent Salmonella When Growing Sprouts at Home

Home sprout growers can reduce Salmonella risk by following food safety practices at every stage of the sprouting process. No single step eliminates risk entirely, but combining these measures substantially lowers it.

Before sprouting:

Purchase seeds specifically labeled for sprouting from reputable suppliers.
Ask suppliers about Salmonella testing protocols for seed lots.
Sanitize all sprouting equipment with a diluted bleach solution (one tablespoon of bleach per quart of water) before each use.

During sprouting:

Rinse sprouts with clean, potable water at least twice daily.
Keep sprouting containers in a clean area away from raw meat or poultry.
Maintain refrigeration at or below 40 degrees Fahrenheit once sprouts are harvested.

After sprouting:

Consume home-grown sprouts within two days of harvest.
Refrigerate immediately and never leave sprouts at room temperature for more than two hours.
When in doubt, cook sprouts before eating.

Where to Report Salmonella Food Poisoning

Anyone who believes they became ill from contaminated sprouts should report their illness to their local or state health department. Reporting helps investigators identify outbreak clusters and link cases to a common source.

How to report:

Contact your state health department directly (Washington residents can contact the Washington State Department of Health).
Report to the CDC’s foodborne illness complaint system at foodsafety.gov.
If you purchased the product from a restaurant, also file a report with your local county health department.
Keep any remaining product and its packaging in a sealed bag in the freezer, as health officials may request it for testing.

Timely reporting is critical. The current outbreak was identified in part because multiple patients reported eating the same brand of sprouts during health department interviews [1].

Salmonella vs. E. Coli Food Poisoning: Key Differences

Both Salmonella and E. coli can contaminate sprouts, and both are active in current 2026 outbreaks. Understanding the differences helps consumers and clinicians respond appropriately.

Feature	Salmonella	Shiga Toxin-Producing E. coli (STEC)
Onset time	6 to 72 hours	3 to 4 days (range: 1 to 10 days)
Primary symptoms	Diarrhea, fever, cramps	Severe bloody diarrhea, cramps, low or no fever
Serious complication	Bacteremia (bloodstream infection)	Hemolytic uremic syndrome (HUS), kidney failure
Duration	4 to 7 days	5 to 10 days
Antibiotic treatment	Sometimes, for severe cases	Generally avoided; may worsen HUS risk

The parallel 2026 outbreaks make this comparison especially relevant: the Evergreen broccoli sprout outbreak involves Salmonella Bovismorbificans, while the Everything Sprouts alfalfa outbreak involves both STEC and Salmonella Agona [1][3][5].

How Long Does Salmonella Live on Surfaces

Salmonella can survive on dry surfaces for several hours to days and on moist surfaces for much longer. On food contact surfaces like cutting boards and countertops, Salmonella has been documented surviving for up to 32 hours under typical kitchen conditions.

Practical implications for kitchen hygiene:

Wash and sanitize any surface that contacted recalled or suspect sprouts.
Use a food-safe sanitizer or a diluted bleach solution (one tablespoon per quart of water) on countertops and cutting boards.
Wash hands thoroughly with soap and water for at least 20 seconds after handling raw sprouts.
Refrigerator shelves and drawers where sprouts were stored should also be cleaned and sanitized.

Salmonella does not survive cooking temperatures, but cross-contamination from raw sprouts to ready-to-eat foods is a real risk in shared kitchen environments.

Conclusion

The Salmonella outbreak linked to broccoli sprouts from Evergreen Fresh Sprouts, LLC is an active public health situation affecting residents across Washington, Montana, and Idaho. With 16 confirmed cases, two hospitalizations, and ongoing investigations as of September 2026, this outbreak underscores a well-documented food safety challenge: raw sprouts are inherently high-risk foods that can harbor dangerous bacteria regardless of how fresh or clean they appear.

Actionable steps to take right now:

Discard any broccoli sprouts from Evergreen Fresh Sprouts, LLC immediately, even if they look and smell normal [1][2].
Check the FDA and CDC outbreak investigation pages for the latest recall and advisory updates [3][10].
Report illness to your state health department if you believe you consumed contaminated sprouts.
Seek medical care if you or a family member experiences bloody diarrhea, high fever, or signs of dehydration.
Clean and sanitize any kitchen surfaces, containers, or utensils that came into contact with the recalled product.
Stay informed about the parallel alfalfa sprout outbreak from Everything Sprouts, LLC, which has a separate recall covering products distributed in Minnesota and Wisconsin [3][6][8].

For vulnerable household members, including young children, elderly adults, and anyone with a weakened immune system, avoiding raw sprouts entirely is the most conservative and safest choice until this outbreak is resolved.

Frequently Asked Questions

What specific Salmonella strain is linked to the broccoli sprouts outbreak? The strain is Salmonella Bovismorbificans. Washington State health officials confirmed this strain in cases linked to broccoli sprouts from Evergreen Fresh Sprouts, LLC of Idaho [1].

How many people have been sickened in the broccoli sprouts Salmonella outbreak? As of September 2, 2026, 16 people across Washington (13), Montana (2), and Idaho (1) have been confirmed ill, with two hospitalizations and no deaths [1][2].

Has Evergreen Fresh Sprouts issued a recall? No formal recall had been announced as of early September 2026. However, Washington State health officials advise discarding any broccoli sprouts from Evergreen Fresh Sprouts [2].

Is the broccoli sprouts outbreak the same as the alfalfa sprouts outbreak? No. These are two separate outbreaks. The broccoli sprouts outbreak involves Salmonella Bovismorbificans from Evergreen Fresh Sprouts in Idaho. The alfalfa sprouts outbreak involves STEC and Salmonella Agona from Everything Sprouts, LLC in Minnesota [1][3].

Can washing broccoli sprouts remove Salmonella? No. Salmonella can be present inside the sprout tissue, not just on the surface. Washing does not reliably eliminate the bacteria from contaminated sprouts.

What should I do if I already ate the sprouts but feel fine? Monitor yourself for symptoms for up to 72 hours. If you develop diarrhea, fever, or stomach cramps, contact a healthcare provider and report your illness to your local health department.

Are broccoli sprouts at all grocery stores affected? Only broccoli sprouts specifically from Evergreen Fresh Sprouts, LLC are implicated in this outbreak. Consumers should check with their retailer about the source of sprouts they have purchased.

Who is at the highest risk of serious illness from this outbreak? Children under five, adults over 65, pregnant women, and immunocompromised individuals face the greatest risk of severe Salmonella illness and should seek medical care promptly if symptoms develop [3].

Is there a European sprout outbreak happening at the same time? Yes. A separate multi-country Salmonella Bovismorbificans outbreak linked to alfalfa sprouted seeds was reported across 10 EU/EEA countries and the UK between January and May 2026, with 109 confirmed cases and 18 hospitalizations. Implicated seed batches have been withdrawn.

How can I find out if my local restaurant used Evergreen Fresh Sprouts? Contact the restaurant directly and ask about their sprout supplier. You can also check with your local county health department, which may have information about food service establishments under investigation.