Twenty-two people across four states have been sickened by a Salmonella outbreak tied to broccoli sprouts, and the case count has kept climbing since the first recall notice went out earlier this month.
The CDC’s outbreak page, last updated September 9, lists 22 confirmed illnesses and 2 hospitalizations, with no deaths reported. Investigators have traced the source to broccoli sprouts from Evergreen Fresh Sprouts, LLC, a grower based in Moyie Springs, Idaho.
Washington has taken the brunt of it. The Washington State Department of Health has confirmed 16 cases spread across eight counties, including both of the outbreak’s hospitalizations. Montana’s health department has logged 2 cases in its own outbreak update. The remaining illnesses have turned up in Idaho and Utah, rounding out the four-state total the FDA has confirmed, even though the agency says confirmed product distribution has so far been limited to Idaho, Montana, and Washington.
Key Points
- Product: Evergreen Fresh Sprouts, LLC broccoli sprouts, sold in 4-ounce plastic bags and plastic clamshell containers.
- Expiration dates on recalled product: 9/7, 9/9, 9/11, 9/14, and 9/16.
- Where it was sold: grocery stores, food co-ops, restaurants, and food-service accounts across Idaho, Montana, and Washington.
- What to do: throw the sprouts away or return them to the retailer — don’t eat them even if they still look and smell fine.
- Clean up: wash any bins, drawers, or surfaces the sprouts touched with hot, soapy water, or run washable items through the dishwasher.
- Call a doctor if: you develop a fever above 102°F alongside diarrhea, diarrhea that lasts more than three days, bloody stools, or signs of dehydration.
So check your crisper drawer before you do anything else. If you bought loose or packaged broccoli sprouts anywhere in the Pacific Northwest or Intermountain West in the past two weeks, match the expiration date on the label against the five dates above. There’s no lot code published yet, so the date is currently the fastest way to sort a recalled bag from a safe one.
Most Salmonella recalls follow a familiar, low-drama arc: a handful of cases surface, a single lot gets pulled, and the story is over within days. This one hasn’t behaved that way. It started as a cluster centered on Washington and Montana and has since widened to four states while the CDC and FDA investigation remains open, meaning both the case count and the list of affected states could still change.
Salmonella infections typically bring on diarrhea, fever, and stomach cramps within six hours to six days of eating contaminated food, and most people recover without treatment inside a week. Sprouts are a recurring culprit in produce-linked outbreaks because they’re grown in warm, humid conditions that also favor bacterial growth — and because they’re eaten raw, with no cooking step to kill off contamination. That’s the reason health officials are telling anyone holding the recalled product to skip a taste test and just get rid of it.
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