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

William & Co., Boston, Mass.
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P21254 • Medium plant • Data from March 2021 to March 2022

Chicken
Parts
Chicken
Parts
How This Plant Compares
No high-risk salmonella was found on the chicken parts at this William & Co. plant.
0%
of 19 samples
had high-risk salmonella
← Plants with less high-risk salmonellaPlants with more high-risk salmonella →Median: 4.3%0%50%100%
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, none of the chicken parts samples had salmonella of any type.

Routine Testing Results

The USDA tested 19 chicken parts samples from this plant over the past year. The plant processed an estimated 100,000 to 1 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: 19
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No chicken parts tested: 346
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: 19
No chicken parts tested: 346
March/April 2021
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Multiple samples were taken on days marked with an *
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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.
Help ProPublica report on food safety by tracking the poultry supply chain
ProPublica wants to know more about where your poultry comes from, but it’s not publicly known which processing plants supply which stores. You can help us piece together the poultry supply chain by telling us where you purchased your chicken or turkey.
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by Andrea Suozzo, Ash Ngu, Michael Grabell and Bernice Yeung

Additional contributions from Maryam Jameel, Allen Tan and Mike Tigas

Published October 29, 2021. Updated Aug. 29, 2022
About the data

Testing data spans March 28, 2021 to March 26, 2022, and is from the United States Department of Agriculture’s Food Safety and Inspection Service. The human illness data is from the Centers for Disease Control and Prevention Foodborne Diseases Active Surveillance Network. Read more about our methodology

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