105,000 Pounds of Chicken Products Recalled Due to Undeclared Ingredients

The ingredients are among the nine food allergens identified by the FDA.

An image of the recalled Yats Drunken Chicken Meat from Custom Food Solutions. FSIS

Thousands of pounds of ready-to-eat (RTE) chicken products manufactured by Kentucky-based Custom Food Solutions are being recalled after the items were found to contain allergens not listed on the labels.

The recall is applicable to approximately 105,164 pounds of “Yats Drunken Chicken Cooked Chicken Thigh Meat in a Spicy Tomato Sauce With Beer,” said a Jan. 22 announcement from the Food Safety and Inspection Service (FSIS). “The product may contain egg and sesame, known allergens, which are not declared on the product label.

“The RTE frozen drunken chicken items were produced on various dates between March 14, 2024, through Jan. 15, 2025, and have a shelf-life of one year.”

The products were sold in 60-pound cases containing 12 five-pound pouches. They were sold to 11 Yats restaurants in Indiana.

The undeclared allergen issue was identified by the FSIS during routine labeling review activities. While there have been no reports of people suffering adverse reactions, the agency recommended that anyone concerned about an illness or injury get in touch with a physician.

Having undeclared allergens poses health risks to individuals sensitive to these ingredients. Both egg and sesame are among the nine major food allergens recognized by the U.S. Food and Drug Administration (FDA).

U.S. laws require all food labels to explicitly state the major food allergens used in making a food item.

FSIS said it was “concerned that some product may be in restaurant freezers.”

“Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase,” it said.

Consumers with further questions can contact Custom Food Solutions at [phone].

The Custom Food recall follows similar product withdrawals made in recent days over undeclared allergens.

Last week, the FDA announced that Chicago-based Quaker Oats Company was pulling out two-pound boxes of pancake and waffle mix products from the market as they contained undeclared milk. The same week, Michigan-based UP Products recalled around 400 pounds of sausage products, citing undeclared soy.

Both milk and soy are considered food allergens by the FDA, with others being fish, crustacean shellfish, tree nuts, peanuts, and wheat.

Sesame, Egg Allergy

According to the advocacy group Food Allergy Research & Education (FARE), sesame is the ninth most common food allergy among American children and adults.

“When a person with an allergy to sesame is exposed to sesame, proteins in the sesame bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe,” it said.

“Sensitivity to sesame varies from person to person, and reactions can be unpredictable. Symptoms of a sesame allergy reaction can range from mild, such as hives, to severe, such as anaphylaxis.”

Anaphylaxis happens quickly, typically starting within minutes after a person comes into contact with allergic food. Symptoms include swelling of the tongue, difficulty in breathing, skin feeling cold to touch, lips turning blue, and itchy rashes.

FARE recommended that people with sesame allergies keep epinephrine—a treatment for anaphylaxis—with them at all times.

Some of the foods that can contain sesame include baked goods such as bread and hamburger buns, cereals such as muesli and granola, crackers, hummus, flavored rice, protein and energy bars, sushi, dressings, and soups.

As for egg allergies, this is among some of the most common food allergies in young children and infants, according to FARE. Most children are estimated to grow out of this.

“Approximately 70 percent of children with egg allergy tolerate baked egg,” FARE said. “Heating disrupts the protein responsible for egg allergy. The safe and regular ingestion of baked egg foods can lead to tolerance or resolution of egg allergy over time.”