No high-risk salmonella was found on the
chicken parts at this Coastal Processing 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
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: 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 *
How This Plant Compares
There were not enough samples taken for comparison with other plants because the volume of
whole chicken
processed by this plant was low.
Routine Testing Results
High-risk salmonella, not antibiotic-resistant: 0
Low-risk salmonella, not antibiotic-resistant: 0
No salmonella found: 9
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole chicken tested: 356
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: 9
No whole chicken tested: 356
Multiple samples were taken on days marked with an *
X
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.