The FDA and CDC are investigating a multistate outbreak tied to alfalfa sprouts distributed by Everything Sprouts, LLC of Minneapolis. As of the agency's August 21, 2026 update, 55 people across 15 states have been sickened with multiple strains of Shiga toxin-producing E. coli (STEC) and one strain of Salmonella; four have been hospitalized and no deaths have been reported. For people with gout, this story splits into two separate questions. The first is purines: sprouts are low-to-moderate purine vegetables, so the outbreak is a contamination problem, not a reason to blame the vegetable. The second is kidneys: some STEC infections carry kidney risk, and kidney disease is common among older gout patients.
| Food | Purines (mg/100 g) | Band |
|---|---|---|
| Bean sprouts (without bean), raw | 35.0 | Safe |
| Bean sprouts (with bean), raw | 57.4 | Moderate |
| Broccoli sprout, raw | 129.6 | Moderate |
| Brussels sprouts, raw | 38.8 | Safe |
What happened: the recall in plain terms
The outbreak investigation began after illness reports pointed to raw alfalfa sprouts. Of the people interviewed, 76 percent said they had eaten alfalfa sprouts before getting sick, according to the FDA notice. The reported illnesses began between May 31 and August 8, 2026. The strains involved are several Shiga toxin-producing E. coli — including O26:H11, O103:H25, and O168:H8 — plus one strain of Salmonella, Agona. Because more than one pathogen is present, the FDA and CDC describe this as a multistate outbreak with a common food source.
On August 22, Everything Sprouts, LLC issued a recall for sprouts it distributed between May 27 and August 21, 2026. The recall covers Calco and Everything Sprouts brand alfalfa sprouts in 5 oz containers with lot numbers 222, 223, 225, 226, and 230, along with two products that contain sprouts: Crunchy Protein Sprout Mix and Zesty Garlic Mix. If you have one of these containers, the instruction is straightforward: do not eat it. The lot number appears on the package.
Where sprouts sit on the purine scale
Sprouts are vegetables, and in the FoodCanEat database they mostly fall in the low-to-moderate purine band, the same range as most cooked greens and other vegetables. Measured values for common sprout types are shown in the data card above. None of them approach the range of organ meats, sardines, or anchovies — the foods most strongly associated with flares. For a person managing gout, eating sprouts is not the concern from a purine standpoint.
That distinction matters because the current outbreak can easily be misread. A headline about a sprout recall might suggest sprouts are inherently risky for gout patients. They are not. The problem in this outbreak is contamination with bacteria, not the purine content of the vegetable itself. People with gout can still eat sprouts the same way anyone else can — with the same attention to food safety. Our guide to vegetables and gout walks through which vegetables fit a low-purine pattern and how they compare.
Why the kidney connection matters for gout patients
The reason this outbreak deserves attention from the gout community goes beyond the produce aisle. Some STEC infections can progress to hemolytic uremic syndrome (HUS), a condition that injures the kidneys and is most common in young children and older adults. Gout patients skew older, and many already live with chronic kidney disease — elevated urate is strongly associated with reduced kidney function, and kidney disease, in turn, makes it harder to clear urate. That two-way relationship is why our kidney and gout guide spends so much time on kidney health.
None of this means the risk from a single container of sprouts is high. The FDA counts 55 cases in a country that consumes enormous quantities of sprouts each year. But for a person with existing kidney disease, a gastrointestinal infection is a bigger event than it is for a healthy young adult. Severe or bloody diarrhea, reduced urine output, or unusual swelling are reasons to seek medical care promptly. A flare triggered by illness is also possible: acute infection and dehydration are both recognized flare triggers, so anyone already prone to flares should watch their fluid intake during a bout of diarrhea.
Food safety steps that actually reduce risk
Food safety guidance for this outbreak is practical rather than exotic. First, check what is in your refrigerator. If you bought Calco or Everything Sprouts brand alfalfa sprouts, or either sprout mix named in the recall, look at the lot number. Discard recalled products and clean the shelf or drawer where they sat. Do not feed them to pets or compost them where people might handle them. Second, remember that sprouts are often eaten raw — that is their appeal — and raw produce is where most of the risk lives. The FDA advises cooking sprouts thoroughly to kill bacteria, and for people who prefer raw sprouts, washing reduces but does not eliminate risk.
For gout patients, there is a small note on the cooking angle. Cooking sprouts changes their purine readings slightly — water-based cooking can lower measured purines — and our cooking and purine guide covers how preparation changes the numbers across vegetables. The bigger point is that a safer plate is the goal, and cooking is one of the few steps that can actively reduce bacterial risk. Pair that with basic hygiene: wash hands after handling raw sprouts, keep them away from ready-to-eat food, and keep your regular gout routine steady — hydration, any medication exactly as prescribed by your doctor, and your usual flare prevention.
Frequently asked questions
Should people with gout avoid alfalfa sprouts because of this outbreak?
Not as a category. The recall targets specific products from a single distributor — Calco and Everything Sprouts brand 5 oz containers with lot numbers 222, 223, 225, 226, and 230, plus the two sprout mixes — not all sprouts everywhere. The reason for the recall is bacterial contamination, not the purine content of the sprouts. Alfalfa and other sprouts are low-to-moderate purine vegetables, so avoiding them entirely does not help gout management. What is worth doing is checking the labels of any sprouts you already have, discarding recalled lots, and following routine food safety. If sprouts are part of a vegetable-heavy, low-purine eating pattern that works for you, there is no nutritional reason to drop them.
Are sprouts high in purines?
Most sprouts are low-to-moderate. In the FoodCanEat purine database, raw bean sprouts without the bean measure 35.0 mg per 100 g (Safe), bean sprouts with the bean measure 57.4 mg (Moderate), broccoli sprout measures 129.6 mg (Moderate), and Brussels sprouts measure 38.8 mg (Safe). To put that in context, these numbers sit far below the range of high-purine foods such as organ meats and certain seafood, which are the foods most consistently associated with flares. A serving of sprouts adds modest purine to a meal and can easily be balanced with a low-purine plate. For a person managing gout, a serving of sprouts is not the food that pushes a day's total into risky territory.
What should I do if I have eaten recalled sprouts?
Most people who eat a recalled product will not get sick, and the CDC notes that this outbreak has caused no deaths. If you have eaten the recalled sprouts, start by watching for symptoms over the next few days to two weeks: diarrhea, abdominal cramps, fever, and — for STEC specifically — bloody stools. If you have none of these, no action is needed beyond discarding the product. If diarrhea is severe, lasts more than a few days, or is accompanied by blood or high fever, seek medical care and mention that you ate recalled sprouts. This is especially important for young children, older adults, and anyone with kidney disease, because STEC carries the highest kidney risk in those groups. Avoid anti-diarrheal medication without asking a doctor, since some medical guidance advises against it during STEC illness.
- FDA, "Outbreak Investigation: Shiga toxin-producing E. coli and Salmonella linked to Sprouts" (2026-08-21) — fda.gov
- Good Housekeeping, "Sprouts Recalled" (2026-08) — goodhousekeeping.com
Data: FoodCanEat purine database (USDA-based, accessed 2026-08-25).