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

Jennie-O Turkey Store, Faribault, Minn.
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P579 • Large plant • Data from March 2021 to March 2022

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

This plant met the USDA standard for ground turkey because salmonella was found in less than 13.5% of samples. In total, 11.7% of the ground turkey samples had salmonella of any type.

Routine Testing Results

The USDA tested 60 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: 2
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 53
High-risk, antibiotic-resistant: 4
Low-risk, antibiotic-resistant: 1
No ground turkey tested: 305
High-risk salmonella, not antibiotic-resistant: 2
Low-risk salmonella, not antibiotic-resistant: 0
High-risk, antibiotic-resistant: 4
Low-risk, antibiotic-resistant: 1
No salmonella found: 53
No ground turkey tested: 305
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 two 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.

Hadar is a high-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Hadar caused at least 503 salmonella infections in the U.S. Of those, 146 (29%) people were hospitalized. No deaths were reported.

Muenchen is a high-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Muenchen caused at least 1,627 salmonella infections in the U.S. Of those, 450 (28%) people were hospitalized and six (0.4%) people died.

Reading is a high-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Reading caused at least 259 salmonella infections in the U.S. Of those, 87 (34%) people were hospitalized and two (0.8%) people died.

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

Uganda is a low-risk type of salmonella that was found in one of the plant’s ground turkey samples. From 2011 to 2020, Uganda caused at least 220 salmonella infections in the U.S. Of those, 68 (31%) people were hospitalized and one (0.5%) people died.

How This Plant Compares
No high-risk salmonella was found on the whole turkey at this Jennie-O Turkey Store 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 58 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: 58
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole turkey tested: 307
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: 58
No whole turkey tested: 307
Multiple samples were taken on days marked with an *

See salmonella results from the five poultry plants owned by Jennie-O Turkey Store

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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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