Roger's Poultry, Los Angeles, Calif.
P6090 • Medium plant • Data from March 2021 to March 2022
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.
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.
The USDA tested 24 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.