Thurles Information

Update (2) Recall of various branded Spinach and Mixed Leaves products produced by McCormack Family Farms, due to the detection of Listeria monocytogenes

Alert Summary dated Monday, 28 July 2025

Category 1: For Action.
Alert Notification: 2025.35 (Update 2).
Product Identification: Please see table below.
Batch Code: Please see table hereunder.
Country Of Origin: Ireland.

Message: Further to Food Alert 2025.35 and 2025.35 (Update 1), the below additional batches of Spinach are being recalled due to the detection of Listeria monocytogenes.
Recall notices will be displayed at point-of-sale in stores.

Action Required: Manufacturers, Wholesalers, Distributors, Caterers and Retailers:
Retailers: Same are requested to remove the implicated products from sale and display recall notices at point-of-sale.
Wholesalers/Distributors: Same are requested to contact their affected customers and recall the implicated products and provide a point-of-sale recall notice to their retailer customers.

Caterers: Same should not use the implicated products.

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

There is currently no evidence that this food recall is linked with the listeriosis outbreak related to ready-to-heat meals that is currently under investigation.

Please See News Article Hereunder.

FSAI reassures consumers regarding recent recalls associated with Listeria monocytogenes.

The Food Safety Authority of Ireland (FSAI) advised today that a food recall of various branded spinach and mixed leaves products produced by McCormack Family Farms is underway due to the detection of Listeria monocytogenes.
To date, there are no cases known cases, as yet, of listeriosis associated with the spinach and mixed leaves products that are the subject of this recall. Also, there is currently no evidence that this food recall is linked with the listeriosis outbreak related to ready-to-heat meals that is currently under investigation.

The FSAI is aware that consumers may be feeling anxious at the news of a second recall involving Listeria monocytogenes. While we urge people to be aware of the risks, and to take precautions when using ready-to-eat foods, they can be assured that there is a robust food control system in place in Ireland, which contributed to the identification of the latest need for a recall.
The FSAI advice, as always, is that if anyone has eaten any recalled foods and are feeling well, they do not need to do anything. However, if anyone have eaten any recalled foods and feel unwell, they should seek medical advice.

Listeriosis is an infection caused by the bacterium Listeria monocytogenes. It is usually acquired by eating contaminated food. The Listeria bacteria that can cause illness is killed by cooking food thoroughly (i.e. until piping hot throughout). Serious infection with Listeria monocytogenes is very rare. On average each year, there are between 14 and 22 cases of listeriosis reported in Ireland. Listeria poses a particular risk to elderly people, people with weakened immune systems, and pregnant women. These individuals in particular, should avoid higher risk foods and ensure that they cook food thoroughly until piping hot, and in line with manufacturer’s instructions.

Listeria monocytogenes is widespread in the environment and gets into food via animals and plants. What sets it apart from many other harmful bacteria is its ability to survive and grow in moist cold environments; conditions found in food production factories. Producers of ready-to-eat foods are aware of the need for strict controls to ensure the safe production of food. Food producers actively control their food production environments for Listeria, so that factories and equipment are designed and operated to minimise the incidence of Listeria monocytogenes. This includes minimising water usage; fixing damaged walls, floors and equipment; robust cleaning and disinfection procedures; keeping air clean and restricting the movement of people and equipment in factory areas where food products are produced. Producers of ready-to-eat food must test factory areas and equipment for Listeria on a regular basis to pick up early signs that it may have contaminated their production processes. They also test the finished food to verify that all the Listeria control measures in the factory are working as designed.

The FSAI and the official agencies carry out inspections of food production facilities and review all the control measures in place. This includes examining the testing regimes for Listeria at the factory and also taking official control samples of food and equipment. These official control samples are tested for Listeria monocytogenes in accredited laboratories run by the State. Where Listeria monocytogenes is found in any official control samples, enforcement action is taken to minimise or eliminate the risk to consumers. Precautionary recalls of food due to Listeria monocytogenes can be found initiated by either the food business itself or the authorities and happen from time to time, reflecting the high level of awareness, control and testing that takes place in factory settings. Control measures for Listeria monocytogenes in food ensure risk to consumers is minimised, but the high level of testing also make recalls of food, contaminated with Listeria monocytogenes, more likely.

This 142 year old receipe, for Pigs Liver Casserole, was originally sourced from Mr Adam Hodgkins, Nenagh, Co Tipperary, back in 1883. (Any remaining family I wonder?)

Back then pig’s liver we are informed was “of a high standard in Ireland when cooked in the following way, and resembles goose liver”. Latter goose liver or “Pâté de Foie Gras”, French for ‘fat liver’, a specialty food product made up of the liver of a duck or goose fattened by ‘gavage’ or the administration of food by force, especially to a bird/animal, typically through a tube leading down its throat into its stomach.
In the Ireland of 2025, restaurants menus would possibly title Pigs Liver Casserole as French or Scandinavian Liver Pâté.

This receipe is featured in a rare book entitled “A Taste Of Ireland”, initially published by Mrs Theodora FitzGibbon, some 57 years ago, in 1968.

The recipe, if you would like to try it, is as follows.

One lb (0.45 kg) pigs liver.
Six rashers of bacon (streaky if possible).
One large onion.
A little flour.
A half teaspoon of meat essence.
One tablespoon chopped parsley.
One cup water or stock.
Salt and pepper.

Remove the rind from the streaky rashers and lay two on the bottom of a casserole dish.
Rub the liver slices (see that they are not sliced too thin) in the flower.
Then put half the sliced onion on top of the rashers, followed by a layer of liver.
Repeat this until all the ingredients have been used up, ending with streaky rashers.
Season very well between layers, then add the Parsley, the stock of water, cover and cook in a moderate oven. (350 Fahrenheit Electric or gas mark 4) for no longer than one and a half hours.
The liver can be left in one piece if preferred, in which case cook for two hours.
Dish serves three to four persons.

Note: Pigs liver is regarded by medical experts as being highly nutritious; containing essential substances necessary for the body’s functioning, including vitamins A, B, and D vitamins, protein, folic acid (B9), iron, and certain digestive enzymes.

It is particularly high in vitamin A compared to other foods like meat, fish, eggs, etc. This high vitamin A content supports eye health, helps treat night blindness, and prevents dry eyes, and eye fatigue.

While not suitable for everyone, when eaten in moderation, liver can be a nutritious addition to your diet.