Chicken Checker 🐔🦃 See how often salmonella was found at the plant that processed your chicken or turkey.

Table Trust Brands, Mifflintown, Pa.
Search

P1015 • Large plant Data from March 2021 to March 2022

How This Plant Compares
There were not enough samples taken for comparison with other plants because the volume of ground chicken processed by this plant was low.
Routine Testing Results
High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 1
High-risk, antibiotic-resistant: 5
Low-risk, antibiotic-resistant: 1
No ground chicken tested: 357
High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 5
Low-risk, antibiotic-resistant: 1
No salmonella found: 1
No ground chicken tested: 357
Multiple samples were taken on days marked with an *
How This Plant Compares
High-risk salmonella was found about as often on the chicken parts at this Table Trust Brands plant as at other poultry plants.
How Likely Am I To Get Sick?

Your likelihood of getting sick depends on many factors, including: how the poultry is cooked and handled; your immune system; and the quantity and types of salmonella present. “High-risk” salmonella strains are more likely to cause illness than “low-risk” types. According to the CDC, if you avoid cross-contamination and cook the poultry to 165°F, the meat should be safe to eat even if it had high-risk salmonella. Learn more about safe handling and cooking techniques from the CDC.

Help ProPublica track the poultry supply chain. Tell us where you shopped.
Did This Plant Meet The USDA Standard For Chicken Parts?

This plant met the USDA standard for chicken parts because salmonella was found in less than 15.4% of samples. In total, 5.0% of the chicken parts samples had salmonella of any type.

Routine Testing Results

The USDA tested 20 chicken parts samples from this plant over the past year. The plant processed over 10 million pounds of meat and poultry in total each month.

High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 19
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No chicken parts tested: 345
High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No salmonella found: 19
No chicken parts tested: 345
Multiple samples were taken on days marked with an *
Types of Salmonella Found

There are more than 2,500 types of salmonella, but fewer than 100 account for most human infections. Below are the types of salmonella found in this plant’s chicken parts. The USDA does not measure the quantity of salmonella in each poultry sample, only whether or not salmonella is present.

The reported number of cases below are from the 10 states that participate in the CDC’s surveillance program and include cases linked to consumption of all foods, including poultry. These numbers are known undercounts— the CDC estimates that almost 30 cases of salmonella illness go unreported for every case that is confirmed by a lab.

Braenderup is a high-risk type of salmonella that was found in one of the plant’s chicken parts samples. From 2011 to 2020, Braenderup caused at least 1,238 salmonella infections in the U.S. Of those, 323 (26%) people were hospitalized and three (0.2%) people died.

How This Plant Compares
High-risk salmonella was found about as often on the ground turkey at this Table Trust Brands plant as at other poultry plants.
How Likely Am I To Get Sick?

Your likelihood of getting sick depends on many factors, including: how the poultry is cooked and handled; your immune system; and the quantity and types of salmonella present. “High-risk” salmonella strains are more likely to cause illness than “low-risk” types. According to the CDC, if you avoid cross-contamination and cook the poultry to 165°F, the meat should be safe to eat even if it had high-risk salmonella. Learn more about safe handling and cooking techniques from the CDC.

Help ProPublica track the poultry supply chain. Tell us where you shopped.
Did This Plant Meet The USDA Standard For Ground Turkey?

This plant met the USDA standard for ground turkey with a salmonella rate below agency-defined thresholds. In total, 14.3% of the ground turkey samples had salmonella of any type.

Routine Testing Results

The USDA tested 35 ground turkey samples from this plant over the past year. The plant processed over 10 million pounds of meat and poultry in total each month.

High-risk salmonella, not antibiotic-resistant: 3
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 30
High-risk, antibiotic-resistant: 2
Low-risk, antibiotic-resistant: 0
No ground turkey tested: 330
High-risk salmonella, not antibiotic-resistant: 3
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 2
Low-risk, antibiotic-resistant: 0
No salmonella found: 30
No ground turkey tested: 330
Multiple samples were taken on days marked with an *
Types of Salmonella Found

There are more than 2,500 types of salmonella, but fewer than 100 account for most human infections. Below are the types of salmonella found in this plant’s ground turkey. The USDA does not measure the quantity of salmonella in each poultry sample, only whether or not salmonella is present.

The reported number of cases below are from the 10 states that participate in the CDC’s surveillance program and include cases linked to consumption of all foods, including poultry. These numbers are known undercounts— the CDC estimates that almost 30 cases of salmonella illness go unreported for every case that is confirmed by a lab.

Typhimurium is a high-risk type of salmonella that was found in four of the plant’s ground turkey samples. From 2011 to 2020, Typhimurium caused at least 7,785 salmonella infections in the U.S. Of those, 2,360 (30%) people were hospitalized and 52 (0.7%) people died.

Muenchen is a high-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Muenchen caused at least 1,627 salmonella infections in the U.S. Of those, 450 (28%) people were hospitalized and six (0.4%) people died.

How This Plant Compares
No high-risk salmonella was found on the whole chicken at this Table Trust Brands plant.
How Likely Am I To Get Sick?

Your likelihood of getting sick depends on many factors, including: how the poultry is cooked and handled; your immune system; and the quantity and types of salmonella present. “High-risk” salmonella strains are more likely to cause illness than “low-risk” types. According to the CDC, if you avoid cross-contamination and cook the poultry to 165°F, the meat should be safe to eat even if it had high-risk salmonella. Learn more about safe handling and cooking techniques from the CDC.

Help ProPublica track the poultry supply chain. Tell us where you shopped.
Did This Plant Meet The USDA Standard For Whole Chicken?

This plant met the USDA standard for whole chicken because salmonella was found in less than 9.8% of samples. In total, none of the whole chicken samples had salmonella of any type.

Routine Testing Results

The USDA tested 24 whole chicken samples from this plant over the past year. The plant processed over 10 million pounds of meat and poultry in total each month.

High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 24
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole chicken tested: 341
High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No salmonella found: 24
No whole chicken tested: 341
Multiple samples were taken on days marked with an *
How This Plant Compares
No high-risk salmonella was found on the whole turkey at this Table Trust Brands plant.
How Likely Am I To Get Sick?

Your likelihood of getting sick depends on many factors, including: how the poultry is cooked and handled; your immune system; and the quantity and types of salmonella present. “High-risk” salmonella strains are more likely to cause illness than “low-risk” types. According to the CDC, if you avoid cross-contamination and cook the poultry to 165°F, the meat should be safe to eat even if it had high-risk salmonella. Learn more about safe handling and cooking techniques from the CDC.

Help ProPublica track the poultry supply chain. Tell us where you shopped.
Did This Plant Meet The USDA Standard For Whole Turkey?

This plant met the USDA standard for whole turkey because salmonella was found in less than 7.1% of samples. In total, none of the whole turkey samples had salmonella of any type.

Routine Testing Results

The USDA tested 24 whole turkey samples from this plant over the past year. The plant processed over 10 million pounds of meat and poultry in total each month.

High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 24
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole turkey tested: 341
High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No salmonella found: 24
No whole turkey tested: 341
Multiple samples were taken on days marked with an *
X
There are more than 2,500 types of salmonella. “High-risk” types more commonly cause people to get sick, according to the CDC. “Low-risk” types are rarely linked to illness in the United States.
Current site Current page