Tyson Foods recalls 3,000 pounds of frozen chicken due to plastic contamination

On June 8, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that Tyson Foods Inc. is recalling approximately 3,120 pounds of frozen breaded chicken products that may be contaminated with extraneous materials, specifically blue and clear soft plastic.  The frozen, uncooked and breaded chicken tenderloins were produced on May 17, 2018.

Subject to the recall is Tyson’s 12-lb. box containing 3-lb. plastic bags of “UNCOOKED, BREADED, ORIGINAL CHICKEN TENDERLOINS,” with a lot code of 1378NLR02, per the recall label image indicated below. According to the USDA:

The products subject to recall bear establishment number “P-746” on the product package. These items were shipped to food services establishments, nationwide. The affected products are not available for purchase in retail stores.

The problem was discovered on June 8, 2018, when Tyson Foods Inc. notified FSIS that their breading supplier was recalling the breading ingredients due to possible foreign material contamination.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

Although the USDA has classified this as a Class II Recall 047-2018, with a health risk of Low, the FSIS is concerned that some product may be frozen and in freezers at food service institutions and could be served. Food Service Institutions who have purchased these products are urged not to serve them. These products should be thrown away.

ABC News reported that this recall falls on the one-year anniversary of a much larger Tyson Foods recall that occurred on June 9, 2017, when Tyson had to recall almost 2.5 million pounds of ready-to-eat breaded chicken “due to misbranding and undeclared allergens.”

Consumers with questions about the recall can contact the Tyson Foods Inc. call center at (888) 747-7611.

~ Published by: Richard Webster, Ace News Today   /   Connect with Richard on Facebook and Twitter