Category Archives: FSAI

Ireland – Recall of Two Batches of SuperValu Yellowfin Tuna Steaks Due to Possible Presence of Histamine

Posted on February 15, 2021 by | Leave a comment

FSAI

Monday, 15 February 2021

Summary
Category 2: For Information
Alert Notification: 2021.17
Product: SuperValu Signature Taste Line Caught Yellowfin Tuna Steaks; pack size: 240g
Batch Code: Use-by dates: 16/02/2021 and 17/02/2021
Country Of Origin: Unknown

Message:

As a precaution, Supervalu is recalling the above two batches of its Signature Taste Yellowfin Tuna Steaks due to the possible presence of elevated histamine levels.  In some people, elevated levels of histamine can cause symptoms which are similar to those of an allergic reaction. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.

Yelllowfin

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSAI, Histamine, microbial contamination, Microbiology

Ireland – Recall of Tesco Finest Taleggio PDO Italian Cheese Due to the Presence of Listeria monocytogenes

Posted on January 15, 2021 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2021.05
Product: Tesco Finest Taleggio PDO Italian Cheese; pack size: 200 g
Batch Code: Use-by date: 25.01.2021
Country Of Origin: Italy

Message:

Tesco Ireland is recalling Tesco Finest Taleggio PDO Italian Cheese with the use by date of 25th January 2021, due to the detection of Listeria monocytogenes. Point-of-sale recall notices will be displayed in all Tesco stores.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  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:

Consumers:

Consumers are advised not to eat the implicated batch.

Taleggio

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Posted in food contamination, 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, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Ireland – Recall of a batch of Polish Smoked Ham – Wedzonka boczkowa due to the Detection of Listeria monocytogenes

Posted on December 9, 2020 by | Leave a comment

FSAI

Tuesday, 8 December 2020

Summary
Category 1: For Action
Alert Notification: 2020.94
Product: Polish Smoked Ham / Wędzonka boczkowa; Approval number: 04140224
Batch Code: 0727; best before: 9/12/2020
Country Of Origin: Poland

Message:

The above batch of Polish Smoked Ham / Wędzonka boczkowa is being recalled due to the detection of Listeria monocytogenes.  Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  In rare cases, the infection can be more severe, causing serious complications, such as meningitis. 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 to display a point-of-sale recall notice in stores where the affected batch was sold.

Caterers should not use the implicated batch.

Consumers:

Consumers are advised not to eat the implicated batch.

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Posted in Bacteria, bacterial contamination, food contamination, food handler, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Ireland – Recall of Tesco 16 Spicy Chorizo Slices Due to Presence of Listeria monocytogenes

Posted on November 18, 2020 by | Leave a comment

FSAI

Wednesday, 18 November 2020

Summary
Category 1: For Action
Alert Notification: 2020.90
Product: Tesco 16 Spicy Chorizo Slices; pack size: 80g
Batch Code: Use-by 19th December 2020
Country Of Origin: United Kingdom

Message:

Tesco Ireland is recalling the above batch of its 16 Spicy Chorizo Slices due to the presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in all Tesco stores.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  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:

Consumers:

Consumers are advised not to eat the implicated batch.

Tesco Chorizo

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Ireland – Recall of Certain Batches of Mediterani Goats Cheese Log due to the Possible Presence of Listeria Monocytogenes

Posted on October 30, 2020 by | Leave a comment

FSAI

Goats Cheese Photo

Recall of Certain Batches of Mediterani Goats Cheese Log due to the Possible Presence of Listeria Monocytogenes

Thursday, 29 October 2020

Summary
Category 1: For Action
Alert Notification: 2020.75
Product: Mediterani Passion For Food Goats Log Cheese; pack size: 1kg; Approval number: NL Z 1227 EC
Batch Code: Please see table below for batch codes and best before dates.
Country Of Origin: Netherlands

Message:

Certain batches of Mediterani Goats Cheese Log are being recalled due to the possible presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.

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Posted in food contamination, 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 Testing, FSAI, Listeria, Listeria monocytogenes

Ireland – Recall of Roosters Southern Fried Poppin’ Chicken due to the Presence of Salmonella

Posted on September 29, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.62
Product: Roosters Southern Fried Poppin’ Chicken; pack size: 210g; approval number: PL 10610342 WE
Batch Code: L:15320; best before: 25.05.2022
Country Of Origin: Poland

Message:

The above batch of Roosters Southern Fried Poppin’ Chicken is being recalled due to the presence of Salmonella.  Point-of-sale recall notices will be displayed in stores supplied with the implicated batch. The implicated batch was sold in Aldi stores.

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 to display a point-of-sale recall notice in stores where the affected batch was sold.

Consumers:

Consumers should not eat the implicated batch.

Roosters Poppin Chicken

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Microbiological Risk Assessment, Microbiology, Pathogen, pathogenic, Salmonella, Salmonella in Chicken

Ireland – Recall of Me2you Italian Pasta Salad due to the Possible Presence of Listeria monocytogenes

Posted on September 18, 2020 by | Leave a comment

FSAI

Thursday, 17 September 2020

Summary
Category 1: For Action
Alert Notification: 2020.59
Product: Me2you Italian Pasta Salad; pack size: 250g
Batch Code: PS611; use by: 17/9/20
Country Of Origin: United Kingdom

Message:

Me2you is recalling the above batch of Me2you Italian Pasta Salad due to the possible presence of Listeria monocytogenes.  Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  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:

Inspectors:

A distribution list will be emailed to PEHOs in due course. Please notify the FSAI (foodincidents@fsai.ie) of any concerns.

Consumers:

Consumers are advised not to eat the implicated batch.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Ireland – Recall of Cheeses from James O’Brien Farmhouse Cheese due to the Possible Presence of Listeria monocytogenes

Posted on September 16, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.58
Product: All cheeses produced or cut by James O’Brien Farmhouse Cheese including brie, cheddar, feta, gouda and halloumi
Batch Code: All batch codes and best before dates
Country Of Origin: Ireland

Message:

All cheeses produced or cut by James O’Brien Farmhouse Cheese are being recalled due to the possible presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated products.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  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:

Inspectors:

A distribution list will be emailed to PEHOs in due course. Please notify the FSAI (foodincidents@fsai.ie) of any concerns.

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 cheeses was sold.

Caterers should not use the implicated cheeses.

Consumers:

Consumers are advised not to eat the implicated cheeses.

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, FSAI, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

Ireland – Recall of Glensallagh Family Pack Roast Chicken Breast Pieces due to the Presence of Listeria monocytogenes

Posted on September 10, 2020 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2020.55
Product: Glensallagh Family Pack Roast Chicken Breast Pieces; pack size: 240g
Batch Code: P3527; Use by: 13 Sep 20
Country Of Origin: Ireland

Message:

Faughan Foods is recalling the above batch of Glensallagh Family Pack Roast Chicken Breast Pieces due to the presence of Listeria monocytogenes. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.The implicated batch was sold in Lidl stores.

Nature Of Danger:

Symptoms of Listeria monocytogenes infection can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness.  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 to display a point-of-sale recall notice in stores where the affected batch was sold.

Consumers:

Consumers are advised not to eat the implicated batch.

Glensallagh chicken

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Posted in Bacteria, bacterial contamination, food contamination, 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 Testing, FSAI, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology

Ireland – Recall of Holland and Barrett Brazil Nut Products Due to the Possible Presence of Salmonella

Posted on August 29, 2020 by | Leave a comment

FSAI

Category 1: For Action
Alert Notification: 2020.53
Product: See tables below
Batch Code: See tables below
Country Of Origin: United Kingdom

Message:

Holland & Barrett is recalling some batches of nut products due to possible Salmonella contamination of the ingredient, brazil nuts. 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:

Inspectors:

A distribution list will be emailed to PEHOs in due course. Please notify FSAI (foodincidents@fsai.ie)

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batches from sale.

Consumers:

Consumers are advised not to eat the implicated batches.

hb products
hb nut labels
hb nut labels 2

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Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, FSAI, Salmonella in Brazil Nuts