Category Archives: FSAI

Ireland- Recall of batch of Wrights of Howth Smoked Salmon due to the presence of Listeria monocytogenes

Posted on May 16, 2023 by | Leave a comment

FSAI

Alert Summary
Category 1: For Action
Alert Notification: 2023.13
Product Identification: Wrights of Howth Oak Smoked Farmed Irish Organic Salmon; pack size: 120g, 140g, 250g & 350g
Batch Code 21P; best before date: 19/05/2023
Country Of Origin: Ireland

Message:

Wrights of Howth is recalling the above batch of Oak Smoked Farmed Irish Organic Salmon due to the presence of Listeria monocytogenes. 

Recall notices will be displayed at point-of-sale.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symtpoms such as nausea, vomiting and diarrhoea. In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies and people with weakened immune systems, including the elderly. The incubation period (time between initial infection and first symtpoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Display recall notices at point-of-sale

Consumers:

Consumers are advised not to eat the implicated batch.

Smoked Salmon Product Label

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, FSAI, Listeria, Listeria monocytogenes, Listeria Smoked Fish

Ireland – Recall of several Cadbury chocolate dessert products due to the possible presence of Listeria monocytogenes

Posted on May 2, 2023 by | Leave a comment

FSAI

Tuesday, 2 May 2023

Summary
Category 1: For Action
Alert Notification: 2023.10
Product: Please see table below.
Batch Code: Please see table below.
Country Of Origin: United Kingdom

Message:

Several batches of Cadbury chocolate desserts are being recalled due to the possible presence of Listeria monocytogenes. The implicated batches were sold in some Lidl stores.

Recall notices will be displayed at point-of-sale

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea.  In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly.  The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale and display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batches.

Cadbury Products Table
Cadbury products
Cadbury Dairy Milk

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Listeria, Listeria monocytogenes

Ireland – Recall of a batch of Dunnes Stores Smoky BBQ Pork Loin Chops due to the presence of Salmonella

Posted on April 27, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.09
Product: Dunnes Stores 4 Irish Smoky BBQ Quick Fry Pork Loin Chops; pack size: 400g; approval number: IE 538
Batch Code: 104; use-by date: 22/04/2023
Country Of Origin: Ireland

Message:

The above batch of Dunnes Stores 4 Irish Smoky BBQ Quick Fry Pork Loin Chops is being recalled due to the presence of Salmonella.  This batch was sold as fresh and is past it’s use-by date, however, the label states it is suitable for home freezing.
Recall notices will be displayed at point-of-sale.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batch, should they have it in their freezer.
If the pork has already been eaten, cooking should remove the risk. Raw meat should always be handled hygienically when defrosting and preparing it, and also cooked thoroughly before eating it.

DS Smoky BBQ Pork Loin Chops 2

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella

Ireland – Recall of a batch of Guastalla Green and Black Pitted Olives due to the presence of Listeria monocytogenes

Posted on April 14, 2023 by | Leave a comment

FSAI

Thursday, 13 April 2023

Summary
Category 1: For Action
Alert Notification: 2023.08
Product: Guastalla Green and Black Pitted Olives; pack size: 100g; approval number: IE 4071 EC
Batch Code: Use by date: 25.04.2023
Country Of Origin: Ireland

Message:

Italicatessen is recalling the above batch of Guastalla Green and Black Pitted Olives due to the presence of Listeria monocytogenes.

Recall notices will be displayed at point-of-sale.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea. In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly. The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and display recall notices at point- of-sale.

Consumers:

Consumers are advised not to eat the implicated batch.

Guastalla Green and Black Pitted Olives

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Listeria, Listeria monocytogenes

Ireland – Recall of a batch of Wrights of Howth Oak Smoked Irish Organic Salmon due to the presence of Listeria monocytogenes

Posted on April 12, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.07
Product: Wrights of Howth Oak Smoked Irish Organic Salmon; pack sizes: 120g, 240g, 350g; approval number: IE DN0022 EC.
Batch Code: P13; use by date: 15.04.2023.
Country Of Origin: Ireland

Message:

The above batch of Wrights of Howth Oak Smoked Irish Organic Salmon is being recalled due to the presence of Listeria monocytogenes.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include mild flu-like symptoms, or gastrointestinal symptoms such as nausea, vomiting and diarrhoea. In rare cases, the infection can be more severe, causing serious complications. Some people are more vulnerable to Listeria monocytogenes infections, including pregnant women, babies, and people with weakened immune systems, including the elderly. The incubation period (time between initial infection and first symptoms appearing) is on average 3 weeks but can range between 3 and 70 days.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and display recall notices at point-of-sale.

Consumers:

Consumers are advised not to eat the implicated batch.

Salmon

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Listeria, Listeria monocytogenes, Listeria Smoked Fish

Ireland – Recall of a batch of The Apple Farm Still Irish Apple Juice due to possible fermentation that may cause bottle breakage

Posted on March 16, 2023 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2023.05
Product: The Apple Farm Still Irish Apple Juice; pack size: 250ml
Batch Code: M152; best before date: 31/03/2024
Country Of Origin: Ireland

Message:

The above batch of The Apple Farm Still Irish Apple Juice is being recalled due to possible fermentation that may cause bottle breakage.

Recall notices will be displayed at point-of-sale.

The Apple Farm Still Irish Apple Juice

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Posted in Fermentation, Food Safety, Food Safety Alert, Food Safety Management, FSAI

Ireland – Recall of a batch of Iceland Creamy Garlic Chicken Breasts in Blankets due to the presence of Salmonella

Posted on February 24, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.03
Product: Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets; pack size: 410g; approval number: PL 22040305 WE
Batch Code: best before: 15/8/2023
Country Of Origin: Poland

Message:

The above batch of Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets is being recalled due to the presence of Salmonella.

Recall notices will be displayed at point-of-sale.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and display recall notices at point of sale.

Consumers:

Consumers are advised not to eat the implicated batch. If the chicken has already been consumed, cooking should remove the risk. Raw chicken should always be handled hygienically when defrosting and preparing it, and also cooked thoroughly before eating it.

Iceland Creamy Garlic Chicken Breasts

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella, Salmonella in Chicken

Ireland – Precautionary Extended Recall of Some Western Brand Raw Chicken Products Due to Possible Presence of Salmonella

Posted on February 6, 2023 by | Leave a comment

FSAI

The Food Safety Authority of Ireland (FSAI) today advises that a precautionary extended food recall is underway by Western Brand of a number of specific raw chicken products due to the possible presence of Salmonella. This recall is linked to the ongoing investigation by the Department of Agriculture, Food and the Marine into incidences of Salmonella infection in a number of broiler flocks. To date, there have been no confirmed cases of human illness linked to this investigation. The FSAI is warning consumers who may have the affected chicken products at home not to eat them.

The products being recalled are listed in the food alert.

Dr Pamela Byrne, Chief Executive, FSAI has warned consumers not to eat the affected chicken products.

“If anyone has any of the affected chicken product at home, we are advising them not to eat it. To date, there have been no confirmed cases of human illness linked to this investigation. Just as a reminder to consumers, raw chicken should always be handled hygienically to prevent cross contamination with ready-to-eat food and raw chicken should never be washed. Always wash your hands after handling it and always wash any utensils you’ve used to prepare it. Raw chicken should always be cooked thoroughly before eating it.”

The FSAI is liaising with the Department of Agriculture, Food and the Marine in its ongoing investigation into broiler flocks and additional testing continues.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella, Salmonella in Chicken

Ireland – Extended recall by Western Brand of some batches of various raw chicken products due to the possible presence of Salmonella

Posted on February 3, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.02 (Update 1)
Product: Please see table below.
Batch Code: Please see table below.
Country Of Origin: Ireland

Message:

Further to Food Alert 2023.02 Western Brand is undertaking a precautionary recall of further batches of various raw chicken products due to the possible presence of Salmonella. Please see table below for details of the implicated batches. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours. The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps. The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale and to display a point-of-sale recall notice in stores where the affected batches were sold.

Consumers:

Consumers are advised not to eat the implicated batches. If the chicken has already been consumed, cooking should remove the risk. Raw chicken should always be handled hygienically when defrosting and preparing it, and also cooked thoroughly before eating it.

Western brand Chicken Products Table

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Posted in food contamination, food handler, Food Hazard, Food Hazrd, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella, Salmonella in Chicken

Ireland – More than 7,000 birds on eight poultry farms in Ireland to be culled due to salmonella outbreak

Posted on February 1, 2023 by | Leave a comment

Irish Times

A large salmonella outbreak on eight poultry farms around the country has resulted in more than 7,000 birds having to be culled to ensure potentially-infected chicken products do not enter the food chain.

Due to the risk to human health from the bacteria, restrictions have been applied in the vicinity of the farms, most of which are in Co Cavan.

The Food Safety Authority of Ireland (FSAI) is working with the Department of Agriculture, Food and the Marine (DAFM) in an effort to curb the outbreak and to determine its cause.

The FSAI has confirmed that incidences of salmonella infection in broiler flocks were linked to a raw-chicken food recall it issued last week, when some poultry products were removed from supermarket shelves.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, FSAI, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken