Recall of specific batches of Nestle Frosted Shreddies due to the possible presence of hard lumps of sugar.
Alert Summary dated Friday, 28th February 2025.
Category 1: For Action Alert Notification: 2025.13. Product Identification: Please see table below. Batch Code: Please see table below. Country Of Origin: United Kingdom
Message: The below batches of Nestlé Frosted Shreddies products are being recalled due to the possible presence of hard lumps of sugar. Point-of-sale recall notices will be displayed in stores.
Product Name.
Pack size.
Batch codes.
Best before dates.
Nestlé Frosted Shreddies
500g
42870952 42880952 42890952 42900952
07/2025 07/2025 07/2025 07/2025
Nestlé Frosted Shreddies. These packs are sold as part of the Nestlé Box Bowl Mixed Cereals. The following batch codes are printed on the individual Nestlé Frosted Shreddies 40g box
Action Required:Manufacturers, wholesalers, distributors, caterers & retailers: Retailers: Same are requested to remove the implicated batches from sale and display recall notices at point-of-sale. Wholesalers/distributors: Same are requested to contact their affected customers and recall the implicated batches and provide a point-of-sale recall notice to their retail customers. Consumers: Consumers are advised not to eat the implicated batches.
The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today held an open meeting to explore the transformative role of artificial intelligence (AI) in food safety. ‘AI in Food Safety: Innovation, Risks, and Opportunities’ brought together leading experts to explore the potential of AI and its real-world applications in reshaping the future of food safety systems.
Over 220 people registered for the event, which took place at the Gibson Hotel in Dublin, with a lineup of Irish and international speakers from the FSAI and representatives from UCD, Kerry Foods, Teagasc, TOMRA, Creme Global, and The Netherlands Food and Consumer Product Safety Authority.
Chaired by Ms Suzanne Campbell, Author and Journalist, the event also offered insights into the practical applications of AI technologies, including machine learning, predictive modelling, and machine vision, highlighting their potential to revolutionise food safety systems. Discussions also addressed the challenges and risks associated with AI implementation, underscoring the necessity for robust regulatory frameworks and ongoing research.
Dr Pamela Byrne, (Chief Executive, FSAI), highlighted that while AI offers incredible opportunities for enhancing food safety, it also comes with potential risks. “Artificial intelligence is a powerful tool that can enhance our food safety systems in ways we have never seen before. From ensuring traceability in the food supply chain to creating predictive models for disease outbreaks and implementing machine vision systems for quality control, AI is already becoming embedded in the day-to-day operations of the agri-food sector.”
“As we stand at the intersection of innovation and responsibility, we must be mindful of both the tremendous opportunities and the inherent risks associated with these technological advances. We must ask critical questions: How can we leverage AI to enhance food safety while safeguarding public trust? What steps must we take to ensure that AI technologies are applied responsibly, in line with legislation and best practice, and that the reliance on emerging technologies does not compromise food safety standards? The FSAI remains committed to embracing technology while upholding the highest standards of food safety and consumer protection,” said Dr Byrne.
Contributions on the day included Dr Brian McNamee(Associate Professor, School of Computer Science, University College Dublin); Dr Marc Wagner(Data Analytics and AI Lead, Kerry Foods); Dr Geraldine Duffy(Research Officer, Teagasc); Dr Brendan Byrne(Technology Manager, Artificial Intelligence, TOMRA); William O’Sullivan(Head of Data Science, Creme Global); Elske van der Vaart(Data Scientist, Nederlandse Voedsel-en-Warenautoriteit [The Netherlands Food and Consumer Product Safety Authority]); Gail Carroll(Director of Regulatory Affairs and Compliance Building, Food Safety Authority of Ireland); and Cormac McElhinney(Acting Manager Data Centric Project, Food Safety Authority of Ireland).
Note: The Food Safety Consultative Council (FSCC) acts as a forum for debate on food safety issues and provides advice to the FSAI Board on areas of relevance. Food Safety Consultative Council
Food Safety Association of Ireland warn of presence of peanut in a batch of frozen Tesco 2 Creamy Chicken Bakes.
Alert Summary dated Friday, 21st February 2025.
Allergy Alert Notification: 2025.A04. Allergen: Peanut. Product Identification: Tesco 2 Creamy Chicken Bakes; pack size: 280 g. Approval number IE 761 EC. Batch Code 5020: Best-before date: 31/01/2026. Country Of Origin: Ireland.
Message: Peanut was detected as a contaminant in an ingredient used in the above batch of frozen Tesco 2 Creamy Chicken Bakes. The implicated batch is subject to recall. The affected batch may be unsafe for consumers who are allergic to or intolerant of peanut and therefore, these consumers should not eat the implicated batch.
FSAI Recall ADDITIONAL batches of Old Irish Creamery Cheese cheddar cheese products due to the possible presence of Listeria monocytogenes.
Alert Summary dated Thursday, 20th February 2025.
Category 1: For Action Alert Notification: 2025.10 (Update 1 was published on February 19th 2025.) Product Identification: Please see Table link shown above. Approval number: IE 1059 EC Batch Code: Please see table linked above. Country Of Origin: Ireland.
Message: Further to FSAI Food Alert 2025.10, some additional batches and pack sizes of Old Irish Creamery Cheese Irish cheddar cheese products are being recalled due to the possible 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.
Retailers: Same are requested to remove the implicated batches from sale and display recall notices at point-of-sale. Wholesalers/distributors: Same are requested to contact their affected customers and recall the implicated batches and provide a point-of-sale recall notice to their retailer customers. Caterers: Same should not use the implicated batches.
Consumers: Consumers are advised not to eat the implicated batches.
Recall of specific batches of various Burren Smokehouse organic hot smoked salmon products due to the possible presence of Listeria monocytogenes.
Alert Summary dated Thursday, 20th February 2025.
Category 1: For Action. Alert Notification: 2025.11. Product Identification: Please see table hereunder. Batch Code: Please see table below. Country Of Origin: Ireland.
Product.
Pack Size.
Use by date.
Batch numbers.
Burren Smokehouse Smoked Irish Organic Salmon Hot Smoked Over Oak.
500g. 180g
04/03/2025 10/03/2025 11/03/2025
429721
Burren Smokehouse Smoked Irish Organic Salmon Hot Smoked Over Oak.
180g
05/03/2025 10/03/2025 11/03/2025
52221
Burren Smokehouse Organic Hot smoked over oak with honey, lemon & pepper.
140g
04/03/2025 05/03/2025 10/03/2025
51721
Burren Smokehouse Organic Hot smoked over oak with honey, lemon & pepper.
140g
18/02/2025
429121
Message: The below batches of Burren Smokehouse organic hot smoked salmon products are being recalled due to the possible 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.
Retailers: Same are requested to remove the implicated batches from sale and display recall notices at point-of-sale. Caterers: Same should not use the implicated batches.
Consumers: Consumers are advised not to eat the implicated batches of smoked salmon.
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