Food « Thurles Information

FSAI Recall Batch Of Tesco Sandwich Pickle.

Food Safety Authority of Ireland (FSAI) recall a batch of Tesco Sandwich Pickle due to the possible presence of glass pieces.

Alert Summary dated today Wednesday, May 15th 2024.
Category 1: For Action.
Alert Notification: 2024.19.
Product Identification: Tesco Sandwich Pickle; pack size: 295g.
Batch Code: 3254; best before: 11/09/2025.

Message: The above batch of Tesco Sandwich Pickle is being recalled by Tesco due to the possible presence of glass pieces. Recall notices will be displayed at point-of-sale in Tesco Stores.

Action Required: Wholesalers, distributors, caterers & 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.

21 Closure Orders Served On Food Businesses In April.

The Food Safety Authority of Ireland (FSAI) today reported that 21 Closure Orders were served on food businesses during the month of April for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020. The Closure Orders were issued by Environmental Health Officers in the Health Service Executive (HSE).

Fifteen Closure Orders (Ten of which hold Dublin addresses) were served under the FSAI Act, 1998, on:

Ginger Lillies Chinese Restaurant, 18 Mulgrave Street, Limerick.
Medina Kebab (Lets Eat) (Take away), 329 Blarney Street, Cork.
Georgian Delight (service sector), Kitchen 3, 58-66 Parnell Street, Moore Street Mall, Moore Street, Dublin 1.
Sabor Nordestino (restaurant/café), 58-66 Parnell Street, Moore Street Mall, Moore Street, Dublin 1.
Spicy Bite (restaurant/café), Unit 1, Moore Mall, Moore Street, Dublin 1.
Mroz (retailer), Moore Street Mall, Moore Street, Dublin 1.
Smaczne.Go! (restaurant/café), Moore Street Mall, 58/66 Parnell Street, North City, Dublin 1.
D Candy (retailer), Main Street, Roscommon.
Uptown Restaurant, Old Milk Market Lane, Killarney, Kerry.
Payless Grocery & Meat, 46 Port Road, Letterkenny, Donegal.
Bites By Kwanghi (restaurant/café), Capital Dock, 83 Sir John Rogerson’s Quay, Dublin 2.
Fresh (restaurant/café), Capital Dock, 4-5 Stephens Walk, Dublin 2.
Musashi Noodles and Sushi (restaurant/café), 15 Capel Street, Dublin 1.
All Bar Chicken (Closed area: the kitchen and storage areas) (restaurant/café), 47 Nassau Street, Dublin 2.
Fortune Terrace (restaurant/café), 46-49 O’Connell Street Upper, Dublin 1.

Six Closure Orders (Five of which hold Dublin Addresses) were served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020 on:

Chicking (restaurant/café), Unit 3, O’Boyce’s Corner, Port Road, Letterkenny, Co. Donegal.
Fitzpatrick Castle Hotel (Closed areas: the operations from Albert & Behan Kitchen, PJ’s Kitchen and Mapas Kitchen – the serving of beverages from the bar area is not affected by this closure order), Killiney Hill Road, Killiney, Co. Dublin.
Café Brazil (retailer), 63 Thomas Street, Dublin 8.
The Ballsy Baker (Closed activity: preparation production and sale of food product with the claim ‘Nut Free’ and ‘Gluten Free’, and internet sites or social media sites it operates promoting and advertising the sale of food with these claims) (retailer), 10 Saint Mochtas Lawn, Clonsilla, Dublin 15.
Oriental Pantry (retailer), 22-23 Moore Street, Dublin 1.
Pastel King (restaurant/café), 22-23 Moore Street, Dublin 1.

Some of the reasons for the Enforcement Orders in April 2024 include: evidence of rodent infestation; significant amounts of rodent droppings throughout the premises; ongoing cockroach infestation in the premises; mouse droppings in multiple food areas; heavy rodent and cockroach activity; the sale of food with the claim ‘nut free’ or ‘gluten free’ in a premises that contains tree nuts and peanuts; premises not kept in a sufficiently hygienic condition; evidence of altering the ‘use by’ dates and batch numbers on food and providing false labels on food; walls of an establishment in a poor state of structural repair with extensive dampness, mould growth and flaking; food handlers not supervised or instructed and/or trained in food hygiene matters commensurate with their work activity; failure to establish, maintain and provide evidence of a food safety culture.

Full Enforcement Reports can be found HERE

Dr Pamela Byrne, (Chief Executive, FSAI), said that the high number of Closure Orders needing to be served in April is alarming.
“Twenty one Closure Orders served in one month is the highest number since November 2019, when the same number were also issued. Amongst the reasons for the Closure Orders in April, a lack of adequate procedures to control pests was frequently cited. This resulted in evidence of widespread mice and cockroach activity, which leads to a serious risk of food being contaminated and poses a grave and immediate danger to public health. Food businesses must ensure that their food business is properly pest proofed, and that they take effective action if there is a pest infestation. Each month, we issue the list of Enforcement Orders as a deterrent, but it seems that last month, food safety fell off the list of priorities for quite a number of food businesses. Consumers have a right to safe food and food safety must always be a top priority for food businesses. There are no excuses. Food safety is a legal requirement for all food businesses.”

Also, during the month of April, one prosecution was taken by the HSE in relation to:

Kenmare Brewhouse Ltd, The Square, Kenmare, Co. Kerry. [ Outcome: €500.00 fine imposed and €1600.00 awarded to HSE. ]

Details of the food businesses served with Enforcement Orders are published on the FSAI’s website. Closure Orders and Improvement Orders will remain listed in the enforcement reports on the website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue, with Prohibition Orders being listed for a period of one month from the date the Order was lifted.

FSAI Recall Calm Releaf CBD Oil

Food Safety Authority of Ireland (FSAI) recall batch of Calm Releaf CBD Oil due to the presence of unsafe levels of Delta‐9‐tetrahydrocannabinol (THC).

Alert Summary dated Wednesday, May 1st, 2024.
Category 1: For Action.
Alert Notification: 2024.17.
Product Identification: Calm Releaf CBD Oil; pack size: 10 ml.
Batch Code: AS1223; best before date: 01.11.24.

Message: The above batch of Calm Releaf CBD Oil is being recalled due to the presence of unsafe levels of delta-9-tetrahydrocannabinol (∆9THC) in excess of the European Food Safety Authority (EFSA) acute reference dose. Recall notices will be displayed at point-of-sale.

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 consume the implicated batch.

FSAI Food Alert – Recall Batch Of Ecosana Copo Teff Bio.

Food Safety Authority of Ireland recall of a batch of Ecosana Copo Teff Bio (Organic Teff Flakes) due to presence of tropane alkaloids.

Alert Summary dated today Tuesday, April 30th 2024.

Category 1: For Action.
Alert Notification: 2024.16.
Product Identification: Ecosana Copo Teff Bio, pack size: 500g.
Batch Code: C11109, best before date: 28/02/2025.
Country Of Origin: Spain.

Message: The above identified batch of Ecosana Copa Teff Bio (Organic Teff Flakes) is being recalled due to the presence of tropane alkaloids. A recall notice has been emailed to online shoppers.
Tropane alkaloids are naturally occurring plant constituents found in a variety of plant species. Plants produce tropane alkaloids to protect themselves from predators (e.g. insects). Contamination of food can occur if parts (mostly seeds) of tropane alkaloid containing plants are unintentionally harvested with agricultural crops.

Nature Of Danger: Symptoms can include a change in heart rate, decreased salivary and sweat secretion, pupil dilation, dizziness, headache, nausea, hallucination and disorientation.

Action Required:
Consumers: Consumers are advised not to eat the implicated stated batch.

A 269 Year Old Thurles Recipe For Cheese Cake.

“Little Miss Muffet, she sat on her tuffet, eating her curds and whey.
Along came a spider, who sat down beside her, and frightened Miss Muffet away.

As promised on April 21st, 2024, a 269 year old recipe, adapted from the manuscript book of Catherine Hughes, Killenaule, Thurles, Co. Tipperary, dated 1755, and published by Mrs Theodora FitzGibbon, in her book ‘A Taste Of Ireland’, published 56 years ago, in 1968, is published hereunder.

**Milk going to the creamery**, **pictured in the** **late 19th century,** **at Killenaule, Thurles, Co. Tipperary.**

Cottage cheese, once considered to be the least desirable item to pick up in your supermarket’s dairy aisle, is now being heralded as one of the best items to put in your shopping basket.

Cottage cheese, as the name implies, is a type of cheese made up of curds and whey liquid (yes, the very thing Miss Muffet was eating before being rudely interrupted by that spider). It hasn’t always been celebrated for it lumpy wet consistency, but health enthusiasts highlight that it is a good source of calcium. More importantly, cottage cheese is naturally very high in protein, with on average, a whopping 11g of protein per 100g. Protein is essential for human growth and repair and for helping us to maintain our muscle as we get older.

A quick internet search will yield hundreds of cottage cheese recipes including pancakes, breads and desserts, but here’s a recipe for cottage cheese that is 269 years old.

Curds (Grut in Irish) formed an extensive part of the diet of the ancient Irish. They are mentioned in the earliest documented sources. Various early cheeses were made from them; one cheese being ‘faiscre grotha’, (Irish meaning literally ‘pressed curd’).
The Reverend Richard Hopkins Ryland* in ‘The History, Topography and Antiquities of the County and City of Waterford’, dated 1824, says “Cheese made from skimmed milk and called ‘Mullahawn’ was formally an article of commerce in Waterford and was exported in large quantities…”

*Reverend Richard Hopkins Ryland was born in 1788, the descendant of 16th century Protestant planters who had settled in Dungarvan, Co Waterford. Generations of the family became ‘Church of Ireland’ ministers.
Rev. Ryland married Isabella Julia Fleury (latter nine years his junior), the daughter of the Rev. Archdeacon George Louis Fleury of Waterford in 1818; at St. Patrick’s Church, Waterford.
The couple had six sons and two daughters.
His best known historical work was ‘The History, Topography and Antiquities Of The County And City Of Waterford’, (published 1824), which was dedicated to the Duke of Devonshire, while he also published religious pamphlets.
He died in 1866, aged 78 years, followed by his wife Isabella Julia in 1873; aged 76 years, in South Kensington, Middlesex, England. The Tipperary ‘Clonmel Chronicle’ newspaper published her official ‘Death Notice’.

Pastry.
6 oz (6 heaped tablespoons) of flour.
3 oz (3 heat tablespoons) butter.
1 tablespoon sugar.
½ teaspoon salt.
Water.

Filling.
½ lb (2 cups) sweet curds or cottage cheese.
2 eggs, separated.
2 heaped tablespoons sugar (vanilla sugar if possible).
Grated peel and juice of half lemon.
1 tablespoons of butter.

For the topping.
1 egg and one tablespoon each of sugar, flour and melted butter.

First make the pastry by mixing the fat into the flower, sugar, and salt, to a firm pliable dough with a few tablespoons of water. Cool if possible before using. Make the filling by well mixing the curds with the sugar, soft butter, grated peel and juice of the lemon and the beaten egg yolks. Beat is well, then add the stiffly beaten egg whites. Roll out the pastry to fit a flan-tin, 7 in-8 inch across, line the tin with it and paint the bottom with beaten egg (this prevents the bottom pastry becoming heavy).

Put the filling into the pastry case, and, using the rest of the egg, mix it with the topping sugar, melted butter, and flour. Pour this evenly over the top. Bake in a moderate oven (350° F. electric; gas regulo 4) for 35 to 40 minutes, or until the top is golden brown.
Serve cold, but not chilled, cut into wedges.