Food Recall: Tyson Foods Buffalo Style Boneless Chicken Wings

Oct 11, 2012

Undeclared Allergens on Packaging Prompts Recall of 70K Pounds of Product

Springdale, Arkansas-based Tyson Foods Inc. is recalling approximately 70,000 pounds of their “Buffalo Style Boneless Chicken Wyngz” due to undeclared allergens in the product that is not labeled on the exterior packaging. The announcement was made Wednesday by the U.S. Department of Agriculture’s Food Safety and Inspection, citing ingredients like milk, egg and soy were not listed on the packaging, causing concern for those with severe allergies to the unlisted ingredients.

The product recall includes:

25.5 oz. (1.59 lb.) bags of "Tyson any'tizers Boneless Chicken Wyngz Honey BBQ Flavored." Each bag bears the USDA mark of inspection. The establishment number "P13456" and the use by date "Aug 072013" or "Aug 082013" are inkjetted on the back of the bags.

12.75 lb. shipping cases of "Fully Cooked Boneless Chicken Wyngz Buffalo Style." Each case bears the USDA mark of inspection. The establishment number "P13456" and the use by date "Aug 07 2013" or "Aug 08 2013" are inkjetted on the cases. Identifying case codes "2202PBF0208:xx" through "2202PBF0223:xx" or "2212PBF0200:xx" through "2212PBF0223:xx," where the last four digits represent hours and minutes ("xx") in military time, also can be found ink jetted on cases subject to recall.

The recalled product, produced on August 7 and August 8, 2012, had been distributed to retailers across the U.S.A. Tyson Foods became aware of the issue after several consumer complaints.

Video: Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Regulations help markets and industry exist on level playing fields, keeping consumers safe and innovation from going too far. However, incredibly strict regulations can stunt innovation and cause entire industries to wither away. Dr. Peter James Facchini brings his perspective on how existing regulations have slowed the advancement of medical developments within Canada. Given the international concern of opium poppy’s illicit potential, Health Canada must abide by this global policy. But with modern technology pushing the development of many pharmaceuticals to being grown via fermentation, is it time to reconsider the rules?

Dr. Peter James Facchini leads research into the metabolic biochemistry in opium poppy at the University of Calgary. For more than 30 years, his work has contributed to the increased availability of benzylisoquinoline alkaloid biosynthetic genes to assist in the creation of morphine for pharmaceutical use. Dr. Facchini completed his B.Sc. and Ph.D. in Biological Sciences at the University of Toronto before completing Postdoctoral Fellowships in Biochemistry at the University of Kentucky in 1992 & Université de Montréal in 1995.