Franchise News

Tyson Chicken Nugget Recall: 75,320 Pulled Back For Extraneous Materials

Apr 07, 2014 04:38 PM EDT | By Justin Stock

Seventy five thousand, three hundred twenty pounds of frozen, and fully cooked chicken nugget products for possible plastic parts according to a press release from the United States Department of Agriculture's Food Safety and Inspection Service.

The affected products have establishment number P-13556, and include Tyson fully-cooked white meat chicken nuggets packages in five pound bags that have best if used by dates of Jan. 26, 2015 or Feb. 16, 2015 the press release reported.

The five pound bagged chicken packages have manufacturing codes "0264SDL0315 until 19, and 0474SDL0311 until 14, which were made between Jan. 26, 2014, or Feb. 16, and were sent out to Sam's Club stores throughout the United States.

The recall also includes 20 pound packages of Spare Time Fully Cooked Nugget-Shaped Chicken Breast Pattie Fritters with rib meat that have case codes of  0264SDL0315 through 19, and "0474SDL0311 through 14" which were also made between Jan. 26, 2014 and Feb 16, 2014.

Consumers notified the FSIS about bits of plastic they discovered in the chicken products that were eventually tracked back to a product scraper device located on the interior of a blending machine.

Tyson has been notified about cases where eaters informed them about small injuries they sustained on their mouths by consuming it, and is therefore urging consumers to contact a healthcare company if they are worried they might have an injury or sickness after eating the chicken nuggets.  

Consumers can receive help from the FSIS's virtual representative, Ask Karen, is on call 24 hours a day at AskKaren.gov. The feature can also be accessed on smartphones at m.askkaren.gov the press release reported.

She is also available for live chats Monday through Friday from 10 a.m. to 4 p.m. eastern time.

Another option includes the toll-free USDA meat and poultry hotline at 1-888-MPHotline (1-888-674-6854) Monday through Friday from 10 a.m. to 4 p.m. in English and Spanish.

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