How This Plant Compares
High-risk salmonella
was found
more often
on the ground turkey at this
Butterball 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.
Did This Plant Meet The USDA Standard For Ground Turkey?
This plant
failed the USDA standard for ground turkey
because salmonella was found in more than
13.5%
of samples.
In total,
21.6%
of the ground turkey 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 51 ground turkey samples from this plant over the past year.
About one in seven
samples had a strain of salmonella resistant to antibiotics commonly used to treat infections.
The plant processed
over 10 million pounds of meat and poultry
in total each month.
High-risk salmonella, not antibiotic-resistant: 4
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 40
High-risk, antibiotic-resistant: 7
Low-risk, antibiotic-resistant: 0
No ground turkey tested: 314
High-risk salmonella, not antibiotic-resistant: 4
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 7
Low-risk, antibiotic-resistant: 0
No salmonella found: 40
No ground turkey tested: 314
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.
Schwarzengrund
is a
high-risk type of salmonella that was found in
four
of the plant’s
ground turkey samples.
From 2011 to 2020, Schwarzengrund caused at least
233 salmonella infections in the U.S. Of those,
89 (38%)
people were hospitalized. No deaths were reported.
Anatum
is a
high-risk type of salmonella that was found in
three
of the plant’s
ground turkey 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.
Agona
is a
high-risk type of salmonella that was found in
two
of the plant’s
ground turkey samples.
From 2011 to 2020, Agona caused at least
536 salmonella infections in the U.S. Of those,
131 (24%)
people were hospitalized and
five
(0.9%) people died.
Senftenberg
is a
high-risk type of salmonella that was found in
two
of the plant’s
ground turkey 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.