Key points
This outbreak is over. CDC and public health officials in several states investigated a multistate outbreak of Salmonella infections linked to broccoli sprouts and seeds. Always take steps to prevent getting sick from Salmonella.
Final update: November 4, 2026
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) investigated a multistate outbreak of Salmonella Bovismorbificans.
Epidemiologic, laboratory, and traceback data showed that a broccoli seed lot from New Zealand was contaminated with Salmonella Bovismorbificans and made people sick in this outbreak.
As of November 4, 2026, this outbreak is over.
Epidemiologic data
Cases
3 (9%) of 34 people with information available
Illnesses started on dates ranging from July 7, 2026, to September 11, 2026. The true number of sick people in this outbreak was likely much higher than the number reported, and this outbreak may not have been limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella.
Demographics
Public health officials collected many different types of information from sick people, including their age, race, ethnicity, other demographics, and the foods they ate in the week before they got sick. This information provided clues to help investigators identify the source of the outbreak.
The table below has information about sick people in this outbreak ("n" is the number of people with information available for each demographic).
Age
(n=34)
Range from 2 to 87 years
Median age of 52 years
Sex
(n=34)
56% female
44% male
Race
(n=29)
97% White
3% Asian
Ethnicity
(n=29)
93% non-Hispanic
7% Hispanic
Food exposure
State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the 30 people interviewed, 29 (97%) reported eating sprouts or microgreens. Twenty-five reported specifically eating broccoli sprouts, and one reported eating a microgreen mix containing broccoli microgreens.
This percentage is significantly higher than the 8.7% of respondents who reported eating any sprouts (including alfalfa, bean, or clover) in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating broccoli sprouts.
Laboratory and Traceback Data
Public health investigators used the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).
WGS showed that bacteria from sick people's samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.
Antimicrobial resistance data
Based on WGS analysis, bacteria from 32 people's samples and 5 food samples had no predicted antimicrobial resistance. Bacteria from two people's samples were predicted to be resistant to streptomycin, sulfisoxazole, and tetracycline. Most people with Salmonella illness recover without antibiotics. However, if antibiotics were needed, this resistance was unlikely to have affected the choice of antibiotic used to treat most people. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.
Traceback investigations
FDA and state's traceback information identified broccoli sprouts and microgreens grown from a contaminated seed lot imported from New Zealand as a source of illness in this outbreak.
Officials in Montana collected an unopened package of broccoli sprouts from a sick person's home and WGS showed that it was the same Salmonella Bovismorbificans strain that made people sick in this outbreak.
Officials in Washington State collected and tested samples of broccoli sprouts collected from a local food Co-Op and a sick person's home. Both sprout samples tested positive and WGS showed they were the same Salmonella Bovismorbificans strain that made people sick in this outbreak.
As part of this investigation, FDA collected and analyzed a sample of broccoli sprout seeds from the seed supplier identified in the investigation. The seed sample tested positive and WGS showed that it was the same Salmonella Bovismorbificans strain that made people sick in this outbreak. As a result, the seed supplier conducted a recall of the implicated seed lot and contacted their customers.
Previous updates
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are collecting different types of data to investigate a multistate outbreak of Salmonella Bovismorbificans.
Epidemiologic, laboratory, and traceback data show that broccoli sprouts produced by Evergreen Fresh Sprouts LLC are contaminated with Salmonella Bovismorbificans and are making people sick.
Epidemiologic data
Cases
3 (9%) of 32 people with information available
Illnesses started on dates ranging from July 7, 2026, to September 3, 2026. The true number of sick people in this outbreak is likely much higher than the number reported, and this outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.
Demographics
Public health officials collect many different types of information from sick people, including their age, race, ethnicity, other demographics, and the foods they ate in the week before they got sick. This information provides clues to help investigators identify the source of the outbreak.
The table below has information about sick people in this outbreak ("n" is the number of people with information available for each demographic).
Age
(n=29)
Range from 2 to 87 years
Median age of 52 years
Sex
(n=32)
53% female
47% male
Race
(n=26)
96% White
4% Asian
Ethnicity
(n=26)
92% non-Hispanic
8% Hispanic
Food exposure
State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 27 people interviewed, 26 (96%) reported eating sprouts or microgreens. Twenty-two reported specifically eating broccoli sprouts, and one reported eating a microgreen mix containing broccoli microgreens.
This percentage is significantly higher than the 8.7% of respondents who reported eating any sprouts (including alfalfa, bean, or clover) in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating broccoli sprouts.
Laboratory and traceback data
Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people's samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.
Based on WGS analysis, bacteria from 30 people's samples and two food samples had no predicted antimicrobial resistance. Bacteria from two people's samples were predicted to be resistant to streptomycin, sulfisoxazole, and tetracycline. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, this resistance is unlikely to affect the choice of antibiotic used to treat most people. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.
Officials in Montana collected an unopened package of broccoli sprouts from a sick person's home and WGS showed that it is the same Salmonella Bovismorbificans strain that made people sick in this outbreak.
Officials in Washington State collected and tested samples of broccoli sprouts collected from a local food Co-Op and a sick person's home. Both sprout samples tested positive and WGS showed they are the same Salmonella Bovismorbificans strain that made people sick in this outbreak.
FDA and state's traceback information identified broccoli sprouts produced by Evergreen Fresh Sprouts LLC as a source of illness in this outbreak. FDA's investigation is ongoing to determine the source of contamination in this outbreak and if additional products are affected.
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are collecting different types of data to investigate a multistate outbreak of Salmonella Bovismorbificans.
Epidemiologic, laboratory, and traceback data show that broccoli sprouts produced by Evergreen Fresh Sprouts LLC are contaminated with Salmonella and are making people sick.
Epidemiologic data
Cases
2 (9%) of 22 people with information available
Illnesses started on dates ranging from July 7, 2026, to August 26, 2026. The true number of sick people in this outbreak is likely much higher than the number reported, and this outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.
Demographics
Public health officials collect many different types of information from sick people, including their age, race, ethnicity, other demographics, and the foods they ate in the week before they got sick. This information provides clues to help investigators identify the source of the outbreak.
The table below has information about sick people in this outbreak ("n" is the number of people with information available for each demographic).
Age
(n=22)
Range from 2 to 87 years
Median age of 48 years
Sex
(n=22)
45% female
55% male
Race
(n=11)
91% White
9% Asian
Ethnicity
(n=17)
94% non-Hispanic
6% Hispanic
Food exposure
State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 19 people interviewed, all 19 (100%) reported eating sprouts and 17 (89%) reported specifically eating broccoli sprouts.
This percentage is significantly higher than the 8.7% of respondents who reported eating any sprouts (including alfalfa, bean, or clover) in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating broccoli sprouts.
Laboratory and traceback data
Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people's samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.
Based on WGS analysis, bacteria from 18 people's samples had no predicted antimicrobial resistance. Bacteria from one person's sample were predicted to be resistant to streptomycin, sulfisoxazole, and tetracycline. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, this resistance is unlikely to affect the choice of antibiotic used to treat most people. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.
Officials in Montana collected an unopened package of broccoli sprouts from a sick person's home and WGS showed that it is the same Salmonella Bovismorbificans strain that made people sick in this outbreak.
FDA and state's traceback information identified broccoli sprouts produced by Evergreen Fresh Sprouts LLC as a source of illness in this outbreak. FDA’s investigation is ongoing to determine the source of contamination in this outbreak and if additional products are affected.
This page was last updated on this date. Updates may include minor edits, image changes, or other modifications to page content.
The information on this page was last reviewed by subject matter experts to ensure accuracy.