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

Jennie-O Turkey Store Sales, Willmar, Minn.
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P551 • Large plant Data from March 2021 to March 2022

How This Plant Compares
High-risk salmonella was found about as often on the ground chicken at this Jennie-O Turkey Store Sales 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 Ground Chicken?

This plant met the USDA standard for ground chicken because salmonella was found in less than 25.0% of samples. In total, 22.6% of the ground chicken samples had salmonella of any type.

Routine Testing Results

The USDA tested 31 ground chicken samples from this plant over the past year. About one in five ​ ​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: 1
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 24
High-risk, antibiotic-resistant: 5
Low-risk, antibiotic-resistant: 1
No ground chicken tested: 334
High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 5
Low-risk, antibiotic-resistant: 1
No salmonella found: 24
No ground chicken tested: 334
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.

Infantis is a high-risk type of salmonella that was found in four of the plant’s ground chicken samples. From 2011 to 2020, Infantis caused at least 1,852 salmonella infections in the U.S. Of those, 479 (26%) people were hospitalized and five (0.3%) people died.

Enteritidis is a high-risk type of salmonella that was found in one 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.

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 less often on the ground turkey at this Jennie-O Turkey Store Sales 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 Turkey?

This plant met the USDA standard for ground turkey because salmonella was found in less than 13.5% of samples. In total, 3.6% of the ground turkey samples had salmonella of any type.

Routine Testing Results

The USDA tested 55 ground turkey 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: 1
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 53
High-risk, antibiotic-resistant: 1
Low-risk, antibiotic-resistant: 0
No ground turkey tested: 310
High-risk salmonella, not antibiotic-resistant: 1
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 1
Low-risk, antibiotic-resistant: 0
No salmonella found: 53
No ground turkey 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 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.

Infantis is a high-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Infantis caused at least 1,852 salmonella infections in the U.S. Of those, 479 (26%) people were hospitalized and five (0.3%) people died.

Senftenberg is a high-risk type of salmonella that was found in one 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.

How This Plant Compares
No high-risk salmonella was found on the whole turkey at this Jennie-O Turkey Store Sales 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 Turkey?

This plant met the USDA standard for whole turkey because salmonella was found in less than 7.1% of samples. In total, none of the whole turkey samples had salmonella of any type.

Routine Testing Results

The USDA tested 60 whole turkey 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: 0
No salmonella found: 60
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole turkey tested: 305
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: 60
No whole turkey tested: 305
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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