No high-risk salmonella was found on the
whole chicken at this Central Illinois Poultry Processing 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.
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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 21 whole chicken samples from this plant over the past year.
The plant processed
an estimated 10,000 to 100,000 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: 21
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole chicken tested: 344
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: 21
No whole chicken tested: 344
Multiple samples were taken on days marked with an *
How This Plant Compares
There were not enough samples taken for comparison with other plants because the volume of
whole turkey
processed by this plant was low.
Routine Testing Results
High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 11
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole turkey tested: 354
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: 11
No whole turkey tested: 354
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.