A broccoli sprouts recall born in the Pacific Northwest has grown into a Salmonella investigation spanning four states, adding another produce safety concern to a summer already marked by multiple sprout-related outbreaks.
Evergreen Fresh Sprouts, LLC recalled its broccoli sprouts from grocery stores, restaurants and food service customers after Montana health officials traced an unopened package collected from a sick person’s home to the same strain of Salmonella circulating in the outbreak.
According to the Centers for Disease Control and Prevention, the recall involves broccoli sprouts produced by Evergreen Fresh Sprouts and distributed in Idaho, Montana and Washington. However, officials warn the product may have been distributed beyond those three states.
Whole genome sequencing confirmed that Salmonella found in the recalled broccoli sprouts matched the strain making people sick. Evergreen Fresh Sprouts halted production on September 4 while investigators worked to determine how the contamination occurred.
The Food and Drug Administration says the recall covers 215 cases of four-ounce bags of broccoli sprouts carrying use-by dates of September 7, September 9, September 11, September 14 and September 16.
Consumers who still have Evergreen Fresh Sprouts broccoli sprouts with one of those dates should not eat them. The FDA advises throwing the product away in a sealed bag inside a covered trash can or returning it to the place of purchase for a refund.
The Salmonella outbreak linked to the broccoli sprouts has sickened at least 22 people across Idaho, Montana, Utah and Washington. Washington has reported the largest number of illnesses, with 16 cases.
Two people have been hospitalized, and no deaths have been reported.
According to the Washington State Department of Health, illnesses began between early July and late August. Montana health officials have also warned that additional cases could be identified as more laboratory testing is completed.
The Evergreen Fresh Sprouts recall comes just weeks after another sprout-related outbreak made headlines, though the two incidents involve different companies and products.
A separate outbreak linked to Everything Sprouts, LLC in Minneapolis sickened 55 people across 15 states after alfalfa sprouts sold under the Everything Sprouts and Calco brands were linked to E. coli and Salmonella agona.
Four people were hospitalized in that outbreak, although no deaths were reported.
Everything Sprouts later expanded its recall to include Robust Radish Sprout Mix because of concerns about possible cross-contamination, even though investigators had not tied illnesses directly to that product at the time.
The distinction is important. The current Evergreen Fresh Sprouts recall specifically involves broccoli sprouts, while the earlier Everything Sprouts investigation primarily involved alfalfa sprouts.
Still, the outbreaks highlight a longstanding food safety concern surrounding raw sprouts.
Sprouts are typically grown in warm and humid environments, which are also conditions where bacteria such as Salmonella and E. coli can multiply. If bacteria are present on the seeds, the sprouting process can allow contamination to spread throughout the product.
Because sprouts are often eaten raw or lightly cooked, there may be no later cooking step capable of killing harmful bacteria.
Federal health officials have long advised people at greater risk of severe foodborne illness, including pregnant women, young children, adults 65 and older, and people with weakened immune systems, to avoid eating raw or undercooked sprouts.
The latest broccoli sprouts recall also arrives during a busy year for food safety investigations.
The FDA had reportedly opened 21 foodborne illness outbreak investigations by mid August 2026, compared with 26 investigations during all of 2024 and another 26 throughout 2025. Produce, including leafy greens and sprouts, has remained a recurring concern because contamination can occur at several stages between growing, processing and distribution.
Salmonella infections typically cause diarrhea, fever and stomach cramps. Some people may also experience nausea, vomiting or headaches.
Symptoms generally appear between several hours and several days after exposure, and most healthy people recover without specific treatment. However, infections can become serious, particularly among older adults, infants, and people with weakened immune systems.
Anyone who develops severe symptoms after eating the recalled broccoli sprouts should contact a medical professional. Warning signs include bloody diarrhea, diarrhea lasting more than three days, a fever above 102 degrees, or symptoms of dehydration.
For consumers, the biggest takeaway is straightforward: this recall specifically involves Evergreen Fresh Sprouts broccoli sprouts.
Anyone with the affected four-ounce packages should check the use-by date and remove the product from their refrigerator immediately.
