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

Win Fat, Monterey Park, Calif.
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P4847 • Medium plant Data from March 2021 to March 2022

How This Plant Compares
No high-risk salmonella was found on the chicken parts at this Win Fat 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 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 22 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: 22
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No chicken parts tested: 343
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: 22
No chicken parts tested: 343
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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