Food - Thurles Information

FSAI Recall Batch Of SuperValu Apple & Blackcurrant Flavoured Still Spring Water.

Food Safety Authority of Ireland and Musgraves recall batch of SuperValu Apple and Blackcurrant Flavoured still Spring Water due to odour and flavour.

Category 1: For Action.
Alert Notification: 2023.30.
Product Identification: SuperValu Apple & Blackcurrant Flavoured Still Spring Water; pack size: 250ml x 10 pack.
Batch Code: L23260, best before end June 2024.
Country Of Origin: Ireland.

Musgraves are recalling the above batch of its Apple and Blackcurrant Flavoured Still Spring Water due to an off odour and flavour. Point-of sale recall notices will be displayed in SuperValu stores supplied with the implicated batch.

FSAI Recall Fin Carré White Chocolate.

FSAI and Lidl recall Fin Carré White Chocolate, due to the possible presence of plastic pieces.

Date: Today Tuesday, 21 November 2023.

Alert Notification: 2023.29.
Product Identification: Fin Carré White Chocolate; pack size: 100g.
Batch Code: Best before 16/10/2024.
Country Of Origin: Germany.

The above stated batch of Fin Carré White Chocolate is being recalled due to the possible presence of plastic pieces.

Note: Recall notices will be displayed at point-of-sale in Lidl stores.

Action Required of Retailers: Retailers are requested to remove the implicated batch from sale with display recall notices placed at point-of-sale.

Consumers: Consumers are advised not to eat any of the implicated batch highlighted above.

Food Safety Conference Explores Food Sustainability

The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today hosted an open meeting to discuss how food safety interacts with food sustainability. When Food Safety Met Sustainability explored the need to ensure the food system can meet the ever-changing needs of society, while continuing to protect consumers’ health in relation to food safety. Sustainable food systems must have food safety at the forefront of its processes.

Over 200 people registered for the event, which was held in-person for the first time since 2019, with Irish and international speakers from the FSAI, the University of Nottingham, Codex Alimentarius Commission and representatives from Food Cloud, Keohane Seafoods, Cream of The Crop Gelato and Senoptica Technologies LTD.

Chaired by Ms Suzanne Campbell, Author and Journalist, the event also offered insights into how the pursuit of food sustainability is driving innovation, as well as exploring efforts in policy, standards development and regulation, which are shaping the way our food is produced, distributed and consumed. Understanding and recognising that food safety is a key part of sustainability goals, Dr. Pamela Byrne, Chief Executive, FSAI, outlined the importance of food safety remaining front and centre of the necessary journey towards sustainable food systems.

“Sustainability, the ability to provide for both current and future needs, is an important consideration in food systems. The FSAI is focused on ensuring that food safety and the protection of public health remain at the core of sustainable food systems. The FSAI regards food safety to be an integral part of food sustainability. The European Union has signaled its intentions through the ‘Farm to Fork’ initiative, and Ireland has set out its approach in ‘Food Vision 2030’. As a science-based regulator of food safety, the FSAI is actively engaging with the sustainability agenda in the food-chain. At the FSAI, we continue to explore ways in which we can evolve our regulatory approach to assist consumers in supporting them in making informed choices, and also work with food businesses with the common goal of ensuring the safety of food, in a sustainable manner.”

The open meeting offered members of the public and food businesses an opportunity to engage with the FSAI directly, a point highlighted by Mr Ray Bowe, Chair, Food Safety Consultative Council.

“The Food Safety Consultative Council always aims to discuss topics that are key in the day-to-day lives of people. It is clear that there is a real desire to explore ways in which food can be produced in a more sustainable manner, and today’s meeting has shown how even small changes can have unexpected consequences, both positive and negative, within food chains. We continue to encourage everyone, including consumers, to embrace the challenges and opportunities in the ways we produce food, while ensuring its safety and nutritional benefits.”

Contributions on the day included Dr Pamela Byrne, Chief Executive, FSAI; Ray Bowe Chair, Food Safety Consultative Council; Gail Carroll, Directory of Regulatory Affairs and Compliance Building, FSAI; Jack A Bobo, Director Food Systems Institute, University of Nottingham; Karen Capcarrere, Food Safety Manager at FoodCloud; Giselle Makinde, Founder, Cream of The Crop Gelato; Brendan Rice, CEO, Senoptica Technologies Ltd; Liz O’Leary, Head of Innovation, Keohane Seafoods and Steven Wearne, Chairperson of Codex Alimentarius Commission.

Food Safety Authority of Ireland (FSAI) Issue Two Food Alerts.

Alert Summary (1).
Recall of specific batches of K. O’Connell Fishmongers Irish Smoked Salmon due to the presence of Listeria monocytogenes.

Alert Notification: 2023.28
Product Identification: Please see table below.
Country Of Origin: Ireland

Message:
The below batches of K O’Connell Fishmongers Irish Smoked Salmon are being recalled due to the presence of Listeria monocytogenes. Recall notices will be displayed at all points-of-sale.

Batch Code: SS30523, Pack size: 150g, 375g, 500g and 1kg, Use by date: 25/11/2023
Batch Code: SS31323, Pack size: 150g, 375g, 500g and 1kg, Use by date: 1/12/2023

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: By Manufacturers, wholesalers, distributors, caterers & retailers:
Retailers are requested to remove the implicated batches from sale and display recall notices at point-of-sale.
Caterers should not use the implicated batches.

Consumers:
Consumers are advised not to eat the implicated batches.

___________________________________________________________________________

Alert Summary (2).
Undeclared Sulphites in multiple batches of Butler’s Pantry products
Allergen(s): Sulphur dioxide and sulphites
Product Identification: See product details hereunder.
Batch Codes: See also product details hereunder.

Message:
The batches of Butler’s Pantry products contain sulphites which are not declared on the list of ingredients. This may make the affected batches unsafe for consumers who are allergic to or intolerant of sulphites or sulphur dioxide.

Presence Of Milk In Batch Of Tesco Chef Sweet Potato & Chickpea Tikka Masala.

Possible presence of milk in a specific batch of Tesco Plant Chef Sweet Potato & Chickpea Tikka Masala.

Allergy Alert Notification: 2023.A28
Allergen: Milk
Product Identification: Tesco Plant Chef Sweet Potato & Chickpea Tikka Masala; pack size: 400g.
Batch Code: L23215S;
Best before date: End of August 2024

Message:

Milk may be present in the above batch of Tesco Plant Chef Sweet Potato & Chickpea Tikka Masala, however, it is not declared on the list of ingredients.
Tesco, prompted by the Food Safety Authority of Ireland (FSAI) is recalling this affected batch as it may be unsafe for consumers, latter who are allergic to or intolerant of milk.