A multistate outbreak of bacterial infections has sickened 55 people across 15 states, with federal investigators zeroing in on alfalfa sprouts from a Minnesota supplier as the likely culprit. The outbreak has sent four people to the hospital, though no deaths have been reported.

According to the Food and Drug Administration's August 21 update, 46 people were infected with Shiga toxin-producing E. coli (STEC), seven with Salmonella, and two with both pathogens. The cases stretch from Florida to Washington state, with the Upper Midwest bearing the brunt of the outbreak.

Minnesota and Wisconsin Hit Hardest

Minnesota reported 21 cases — the highest count of any state — while Wisconsin followed with 17, according to data from the Centers for Disease Control and Prevention. Florida, North Carolina, North Dakota, and New York each reported two cases, while Iowa, Indiana, Kansas, Michigan, New Hampshire, Pennsylvania, South Carolina, South Dakota, and Washington each recorded one.

Illnesses began on May 31, with the most recent case starting on August 8. That timeline suggests the contamination may have persisted for more than two months before health officials identified the source.

State and local investigators interviewed 37 sick individuals about what they ate in the week before falling ill. Of those, 26 reported consuming alfalfa sprouts — a strong enough signal to trigger traceback investigations at grocery stores and restaurants.

Company Recalls Products Despite Clean Tests

Those investigations led to Everything Sprouts LLC, a Minnesota-based supplier that distributed alfalfa sprouts in 5-ounce plastic containers to retail stores in Minnesota and Wisconsin, as well as to third-party distributors. On Wednesday, the FDA launched an inspection at the company's facility and collected product samples for testing.

Everything Sprouts issued a recall on August 21 covering its alfalfa sprouts sold under both the Everything Sprouts and Calco brands. The recall applies to products distributed from May 27 through August 21.

In a statement, the company said it had been testing its products daily throughout the outbreak period and had not received a single positive laboratory result. The company also noted it had received no direct reports of illnesses from customers — though federal and state agencies had notified it of the outbreak.

That disconnect raises questions about where contamination might have occurred. Sprouts are notoriously difficult to keep pathogen-free because the warm, humid conditions needed for germination also create ideal environments for bacterial growth. Contamination can occur at multiple points: in the seeds themselves, in the water used for sprouting, or during handling and packaging.

The Sprout Problem

This isn't the first time sprouts have caused trouble. The CDC has linked dozens of outbreaks to various types of sprouts over the past two decades, prompting the agency to recommend that high-risk groups — young children, older adults, pregnant women, and people with weakened immune systems — avoid raw sprouts entirely.

The problem is structural. Unlike lettuce or tomatoes, which you can wash before eating, sprouts grow in conditions where bacteria can colonize the interior of the plant. No amount of rinsing will eliminate pathogens that have taken hold during germination.

Producers can mitigate risk through seed disinfection, water quality controls, and environmental monitoring, but they can't eliminate it entirely. That's why outbreaks keep happening, and why public health officials keep issuing the same warnings.

What You Need to Know

The CDC advises anyone who purchased Everything Sprouts or Calco-brand alfalfa sprouts to throw them away immediately or return them to the store. Don't try to salvage them by washing or cooking — just get rid of them.

You should also clean any surfaces or containers that may have touched the sprouts using hot, soapy water or a dishwasher. Cross-contamination is a real risk if sprout juice made contact with cutting boards, countertops, or other foods.

Watch for symptoms including diarrhea (especially if bloody), fever above 102 degrees Fahrenheit, severe vomiting, or signs of dehydration. STEC infections typically cause acute diarrheal illness within several days of exposure. Most people recover within a week, but the infection can turn serious in vulnerable populations.

Salmonella presents similar symptoms — fever, vomiting, nausea, abdominal pain, and diarrhea. In rare cases, the bacteria can enter the bloodstream and cause life-threatening complications.

If you develop these warning signs, contact a healthcare provider promptly. Don't wait to see if symptoms improve on their own, especially if you're in a high-risk group.

Investigation Continues

Federal investigators are still working to determine the exact source of contamination and whether other products or suppliers might be connected to the outbreak. The fact that both E. coli and Salmonella were detected suggests either multiple contamination events or a common source contaminated with both pathogens.

Everything Sprouts has pledged to cooperate with the investigation and provide updates as more information becomes available. For now, the recall remains limited to alfalfa sprouts distributed through the company's known channels in the Upper Midwest.

But if you live outside Minnesota or Wisconsin and recently bought alfalfa sprouts from any source, pay attention to where they came from. Third-party distributors could have moved these products farther than the company's direct distribution network suggests.

The outbreak serves as another reminder that fresh produce — especially sprouts — carries risks that careful washing can't always eliminate. You can't see, smell, or taste the bacteria that cause these infections. Your best defense is knowing where your food comes from and staying informed when recalls happen.