Alfalfa Sprouts From Everything Sprouts Linked to an E. Coli and Salmonella Outbreak

Three products sold under the Everything Sprouts and Calco brands have been recalled

Trisha Calvo, Consumer Reports Deputy Editor, Health & Food.

By Trisha Calvo
Deputy Editor, Health & Food

August 24, 2026

Recalled Everything Sprouts: Alfalfa Sprouts, Zesty Garlic Mix, and Crunchy Protein Sprout Mix. — Plain alfalfa sprouts and zesty garlic and crunchy protein varieties have been recalled.

Everything Sprouts LLC, a company based in Minnesota, is recalling alfalfa sprouts sold under the Everything Sprouts and Calco brands. The sprouts have been “identified as the source” of 55 illnesses in 15 states caused by E. coli and salmonella infections, according to the Food and Drug Administration.

The following Everything Sprouts and Calco products were distributed between May 27 and August 21, 2026, to grocery stores in Minnesota and Wisconsin and to wholesalers. (The company’s recall notice did not include the names of any retailers that received the product.) All were packaged in 5-ounce plastic containers and marked with bar codes: 860014523113, 860014523120, and 850079470149.

• Alfalfa Sprouts: lot numbers 222, 223, 225, 226, and 230

• Crunchy Protein Sprout Mix: lot numbers 222, 223, 226, and 230

• Zesty Garlic Mix: lot numbers 222, 223, 225, 226, and 230

Most of the illnesses occurred in Minnesota and Wisconsin, but people in Florida, Indiana, Iowa, Kansas, Michigan, New Hampshire, New York, North Carolina, North Dakota, Pennsylvania, South Carolina, South Dakota, and Washington have also gotten sick.

The majority of the illnesses (46) were caused by E. coli; seven people were infected with salmonella, and two people were infected with both E. coli and salmonella. Four people were hospitalized. No deaths have been reported.

It’s unusual for a food to be contaminated with more than one type of bacteria at the same time, but multiple contaminants are always a possibility, says James E. Rogers, PhD, director of food safety at Consumer Reports. “Both salmonella and E. coli can contaminate soil and water,” he says. And alfalfa and bean sprouts are sprouted in water and in warm, humid environments—ideal conditions for bacterial growth.

Sprouts have been involved in several outbreaks in the past. “I don’t ever eat alfalfa or bean sprouts unless I cook them first,” Rogers says. However, he says, if you have these recalled sprouts, do not eat them, even if you cook them. “Once a food has been identified as possibly containing bacteria or another pathogen, the safest thing to do is throw it away.”

Consumers with questions about the recall can contact Everything Sprouts at everythingsproutsmn@gmail.com.

The company did not immediately reply to CR’s questions about where the sprouts were sold or whether consumers could return the product to the stores for a refund.

Symptoms of E. Coli and Salmonella Infections

Both bacteria can cause stomach cramps, nausea, vomiting, diarrhea, and fever. Salmonella symptoms can appear as soon as 6 hours after consuming contaminated food or as long as six days later. E. coli symptoms typically begin three to five days after exposure.

For most people, the illness resolves on its own. But young children, older adults, pregnant people, and those with compromised immune systems are at greater risk of more severe illness. See a doctor if you have a fever above 101° F or you’re unable to keep liquids in your system for two or three days, which could put you at risk for dehydration.

E. coli can also cause severe bloody diarrhea and a type of kidney failure called hemolytic uremic syndrome (HUS), which can be fatal. Signs of HUS include decreased urination, extreme fatigue, and paleness in the cheeks and inside the lower eyelids. Staying hydrated is key and can lessen the chance of kidney damage.

Trisha Calvo

Trisha Calvo has been the deputy editor for health and food at Consumer Reports since 2013, focusing on nutrition and food safety, frequently editing food safety investigations. Previously, she was an executive editor at Rodale Books and the executive editor at Shape magazine. You’ll often find her in her kitchen creating deliciously healthy dishes.