Three turkey-producing plants at different locations in Minnesota were surveyed in the fall and winter of 1971-72. The results showed: 1) All plants but one were clean before the day's operation began; 2) salmonella concentrations were greatest on defeathering machines; 3) the serotype of salmonella spread throughout the plant was the same as the one(s) introduced; and 4) cleaning of the plant at the noon break varied in thoroughness. Salmonella levels could be lowered by: 1) using steam instead of water for scalding birds; and 2) in-plant chlorination of water in the final washer at 20 ppm before the turkeys entered the chill tank, or chlorination at 200 ppm in the chiller tanks.