Skip directly to search Skip directly to A to Z list Skip directly to navigation Skip directly to page options Skip directly to site content

Recall & Advice to Consumers & Retailers

O157 Infections Linked to Jack & The Green Sprouts Alfalfa Sprouts (Final Update)

Posted March 25, 2016 10:45 AM ET

This outbreak appears to be over; however, sprouts are a known source of foodborne illness. We recommend that consumers, restaurants, and other retailers always follow food safety practices to avoid illness from eating sprouts.

Recall

On February 25, 2016, Jack & The Green Sprouts, Inc. voluntarily recalled all alfalfa and alfalfa onion sprout products. Recalled sprouts were sold in plastic clamshell containers with a round, brightly colored label on top that notes the sprout variety.

	Image of alfalfa sprouts

Image of alfalfa sprouts.

Advice to Consumers

This outbreak appears to be over. Any recalled sprouts produced by Jack & The Green Sprouts still on the market or in consumers’ homes would be past their expiration date.

  • Reduce your risk of getting sick from raw sprouts.
    • Sprouts are a known source of foodborne illness.
    • Children, older adults, pregnant women, and people with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
    • Cook sprouts thoroughly to reduce the risk of illness. Cooking sprouts thoroughly kills the harmful bacteria.
    • Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or deli, check to make sure that raw sprouts have not been added.

Advice to Retailers

This outbreak appears to be over. Any recalled sprouts produced by Jack & The Green Sprouts still on the market or in consumers’ homes would be past their expiration date.

  • Always practice food safety for sprouts.
    • Sprouts are a known source of foodborne illness.
    • Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
    • Cook sprouts thoroughly to reduce the risk of illness. Cooking sprouts thoroughly kills the harmful bacteria.
  • Purchase sprouts from sprouters that follow the FDA Guidance for Reducing Microbial Food Safety Hazards for Sprouted Seeds.
Top