Federal health officials have linked a four-state Salmonella outbreak to broccoli sprouts grown by Evergreen Fresh Sprouts LLC, prompting a recall after testing detected the bacteria in a product sample.
By yourNEWS Media Newsroom.
Federal regulators have identified broccoli sprouts from Evergreen Fresh Sprouts LLC as the likely source of a Salmonella outbreak that has sickened 22 people across four states, the Food and Drug Administration announced Sept. 9.
The investigation, conducted by the FDA alongside state health agencies, found a strong connection between the illnesses and sprout consumption. Investigators interviewed 19 people who became sick, and every person reported eating sprouts. Seventeen specifically reported consuming broccoli sprouts.
Evergreen Fresh Sprouts LLC recalled the implicated products after Montana officials collected and tested a sample that came back positive for Salmonella. The company could not be reached for comment.
The recalled sprouts were distributed to grocery stores, restaurants, food cooperatives and individual customers in Idaho, Montana and Washington. Products were packaged in either plastic bags or clamshell containers and carried expiration dates of Sept. 7, Sept. 9, Sept. 11, Sept. 14 or Sept. 16.
Federal officials are urging consumers and businesses that still have the recalled sprouts not to eat or serve them. The Centers for Disease Control and Prevention advises throwing the products away or returning them to the location where they were purchased.
Any surfaces, containers, utensils or other items that may have contacted the sprouts should also be cleaned thoroughly with hot, soapy water or placed in a dishwasher when appropriate, according to the CDC.
Illnesses associated with the outbreak began July 7 and were reported through Aug. 26 in Idaho, Montana, Utah and Washington. Most of the identified cases occurred in Washington.
Two of the 22 patients required hospitalization. No deaths have been reported.
Salmonella is a group of bacteria capable of causing foodborne illness when contaminated food is consumed. Symptoms commonly include watery diarrhea, stomach cramps and nausea.
Illness generally begins between six hours and six days after exposure and typically lasts between four and seven days. Most people recover without specific treatment, but infections can become more serious in some populations.
Children younger than 5 and adults 65 and older are among those at greater risk of developing severe illness.
Health officials recommend that people experiencing Salmonella symptoms drink enough fluids to prevent dehydration. Medical care should be sought when symptoms become severe, including a fever above 102 degrees Fahrenheit accompanied by diarrhea or the development of bloody diarrhea.
The outbreak involving broccoli sprouts is separate from another multistate investigation involving Salmonella and E. coli infections connected to alfalfa sprouts.
The FDA reported Aug. 31 that the separate alfalfa sprout outbreak had sickened 55 people across 15 states: Florida, Indiana, Iowa, Kansas, Michigan, Minnesota, New Hampshire, New York, North Carolina, North Dakota, Pennsylvania, South Carolina, South Dakota, Washington and Wisconsin.
Both investigations highlight the particular food-safety challenges associated with sprouts, which are typically consumed fresh and may be distributed across multiple states before contamination is detected.
For the current broccoli sprout outbreak, federal investigators say the combination of patient interviews, distribution information and the positive Salmonella sample led them to identify Evergreen Fresh Sprouts LLC as the grower associated with the illnesses.
Consumers are being advised to check refrigerators and other storage areas for the affected expiration dates and dispose of or return any recalled broccoli sprouts rather than consuming them.
With illnesses already documented in four states and two hospitalizations reported, federal health agencies are continuing to investigate the outbreak while warning the public to avoid the recalled products and thoroughly clean anything that may have come into contact with them.
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