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Wegmans recalls vacuum-sealed packages of marinated chicken

Wegmans is recalling more than 1,100 pounds of its vacuum-sealed packages of marinated chicken after a food inspector found the products weren’t subjected to USDA inspections.

The items, with the specific use-by-dates, are:

• Wegmans Italian Marinated Chicken Breast Cutlets, approximately 1 pound, Jan. 24 use-by date, UPC beginning with 2-00866

• Wegmans Brown Sugar Seasoned Chicken Breast Cutlet, approximately 1 pound, Jan. 15 use-by date, UPC begins with 2-00949

• Wegmans Ready To Cook Garlic & Fennel Seasoned Chicken, whole roaster, approximately 3 pounds, Jan. 13 use-by date, UPC 2-003354

The packaging bears the establishment number “EST. or P-7567” printed inside the USDA mark of inspection.

“The only reason this product is being recalled is because it was produced without the benefit of USDA inspection, not because any issue or defect was found in the product,” says Jo Natale, vice president of media relations. Wegmans posted the recall on its web site and is offering full refunds.

The inspector’s review of the supermarket’s records revealed a change in its production schedule, allowing for the batches to be produced outside of approved hours of operation, a U.S. Department of Agriculture Food Safety and Inspection Service news release said.

Natale said an additional shift was added and the inspector wasn’t on site.

The chicken products, totaling 1,125 pounds, were produced Jan. 3 and shipped to retail and distribution locations in Maryland, Massachusetts, New Jersey, New York, Pennsylvania and Virginia. About 1,000 customers at the chain’s 88 stores bought the uninspected items. They’ve all been contacted by Wegmans through auto-calls, Natale said.

There have been no confirmed reports of adverse reactions due to consumption of these products, but anyone concerned about a reaction should contact a healthcare provider, the USDA recommends.

For more information, please call Wegmans Consumer Affairs at 1-800-934-6267, EXT. 4760, Monday through Friday, from 8 a.m. to 5 p.m.