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

Pitman Farms, Sanger, Calif.
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P27389 • Large plant Data from March 2021 to March 2022

How This Plant Compares
High-risk salmonella was found more often on the ground chicken at this Pitman Farms plant than 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 Chicken?

This plant failed the USDA standard for ground chicken because salmonella was found in more than 25% of samples. In total, 29.1% of the ground chicken samples had salmonella of any type.

Plants that fail this standard are required to undergo additional USDA testing and may face additional scrutiny. But the USDA does not have the authority to shut down facilities even when their salmonella rates repeatedly exceed the agency’s thresholds.

Routine Testing Results

The USDA tested 55 ground 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: 14
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 39
High-risk, antibiotic-resistant: 1
Low-risk, antibiotic-resistant: 1
No ground chicken tested: 310
High-risk salmonella, not antibiotic-resistant: 14
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 1
Low-risk, antibiotic-resistant: 1
No salmonella found: 39
No ground chicken tested: 310
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 chicken. 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.

Enteritidis is a high-risk type of salmonella that was found in 13 of the plant’s ground chicken samples. From 2011 to 2020, Enteritidis caused at least 12,940 salmonella infections in the U.S. Of those, 3,688 (29%) people were hospitalized and 74 (0.6%) people died.

Anatum is a high-risk type of salmonella that was found in one of the plant’s ground chicken samples. From 2011 to 2020, Anatum caused at least 369 salmonella infections in the U.S. Of those, 80 (22%) people were hospitalized and two (0.5%) people died.

Typhimurium is a high-risk type of salmonella that was found in one of the plant’s ground chicken 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.

Kentucky is a low-risk type of salmonella that was found in one of the plant’s ground chicken samples. From 2011 to 2020, Kentucky caused at least 119 salmonella infections in the U.S. Of those, 23 (19%) people were hospitalized. No deaths were reported.

How This Plant Compares
High-risk salmonella was found about as often on the chicken parts at this Pitman Farms 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, 7.9% of the chicken parts samples had salmonella of any type.

Routine Testing Results

The USDA tested 38 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: 2
Low-risk salmonella, not antibiotic-resistant: 1
No salmonella found: 35
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No chicken parts tested: 327
High-risk salmonella, not antibiotic-resistant: 2
Low-risk salmonella, not antibiotic-resistant: 1
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No salmonella found: 35
No chicken parts tested: 327
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.

Enteritidis is a high-risk type of salmonella that was found in one of the plant’s chicken parts samples. From 2011 to 2020, Enteritidis caused at least 12,940 salmonella infections in the U.S. Of those, 3,688 (29%) people were hospitalized and 74 (0.6%) people died.

Senftenberg is a high-risk type of salmonella that was found in one of the plant’s chicken parts samples. From 2011 to 2020, Senftenberg caused at least 176 salmonella infections in the U.S. Of those, 28 (16%) people were hospitalized and four (2%) people died.

Kentucky is a low-risk type of salmonella that was found in one of the plant’s chicken parts samples. From 2011 to 2020, Kentucky caused at least 119 salmonella infections in the U.S. Of those, 23 (19%) people were hospitalized. No deaths were reported.

How This Plant Compares
No high-risk salmonella was found on the whole chicken at this Pitman Farms 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, 3.4% of the whole chicken samples had salmonella of any type.

Routine Testing Results

The USDA tested 58 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: 2
No salmonella found: 56
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole chicken tested: 307
High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 2
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No salmonella found: 56
No whole chicken tested: 307
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 whole chicken. 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.

Kentucky is a low-risk type of salmonella that was found in one of the plant’s whole chicken samples. From 2011 to 2020, Kentucky caused at least 119 salmonella infections in the U.S. Of those, 23 (19%) people were hospitalized. No deaths were reported.

Elomrane is a low-risk type of salmonella that was found in one of the plant’s whole chicken samples.

The CDC does not report data on human incidence for Elomrane.

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: 6
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole turkey tested: 359
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: 6
No whole turkey tested: 359
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.
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