Report Linked Whole Foods Chicken to Contaminated Plants
A new investigation found that most 365 brand chicken came from facilities with histories of Salmonella.
Updated on Oct. 6, 2026 in Organic Food
Live Poll
Do you believe paying more for store-brand food ensures you are getting a higher quality product?
A report from Farm Forward analyzed 247 packages of Whole Foods 365 brand chicken, finding that 98 percent originated from facilities where Salmonella strains linked to illnesses were identified. The findings raise questions about supply chain transparency for premium-priced private-label products.
Why it matters
Understanding the source of grocery staples is critical for shoppers managing food safety risks. This report highlights potential gaps in contamination oversight for poultry products sold at a premium price point compared to other retailers.
In an analysis of 247 packages from 30 stores, Farm Forward identified that 98 percent of sampled 365 chicken originated from plants with histories of Salmonella-linked illnesses. Additionally, over 25 percent came from three slaughter plants that failed USDA contamination standards over the previous year.
The players
Farm Forward
An advocacy organization focused on improving animal welfare and transparency in the food industry.
Perdue
A major poultry producer that processes a significant portion of products for various grocery retailers.
Whole Foods
A national grocery chain known for its natural and organic food offerings and its 365 private-label brand.
The details
The analysis focused on 365 brand chicken products, 92 percent of which were processed at Perdue facilities. Researchers cross-referenced these sources with USDA records, noting that at least 64.8 percent of Salmonella-positive samples at these plants showed resistance to at least one antibiotic. These findings identify a link between the supply chain and facilities that struggled with USDA contamination thresholds, despite the products carrying a price premium of 19.6 percent over comparable items.
Timeline
Over the previous year, three slaughter plants failed USDA contamination standards.
Health Landscape
This analysis relies on public filings from the USDA Food Safety and Inspection Service to track compliance and safety outcomes at the plant level. It highlights an ongoing challenge in the food industry where retail branding does not always reflect the specific safety history of the underlying production facilities.
Shoppers concerned about foodborne illness should always practice safe handling, such as cooking poultry to an internal temperature of 165 degrees Fahrenheit. It is worth discussing supply chain transparency and brand trust with your store manager if you have specific health or safety concerns.
The takeaway
When choosing grocery products, remember that higher prices do not necessarily guarantee different processing or safety standards than lower-priced store brands. Prioritize thorough cooking of all poultry products to mitigate risks associated with common pathogens like Salmonella.
Further reading
For more on food safety and sourcing transparency, visit the Organic Food section.
Live Poll
Do you believe paying more for store-brand food ensures you are getting a higher quality product?
