Chicken Checker 🐔🦃 See how often salmonella was found at the plant that processed your chicken or turkey.
P6616 • Large plant • Data from March 2021 to March 2022
How This Plant Compares
No high-risk salmonella was found on the chicken parts at this Peco Foods 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 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 60 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: 60
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No chicken parts 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 chicken parts tested: 305
Multiple samples were taken on days marked with an *
How This Plant Compares
No high-risk salmonella was found on the whole chicken at this Peco Foods 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 Chicken?
This plant met the USDA standard for whole chicken because salmonella was found in less than 9.8% of samples. In total, none of the whole chicken samples had salmonella of any type.
Routine Testing Results
The USDA tested 59 whole chicken 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: 59
High-risk, antibiotic-resistant: 0
Low-risk, antibiotic-resistant: 0
No whole chicken tested: 306
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: 59
No whole chicken tested: 306
Multiple samples were taken on days marked with an *
See salmonella results from the seven poultry plants owned by Peco Foods, Inc.
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.
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.
Powered by CityBase Screendoor.
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
