FSAI Reassures Consumers Following Latest Listeria-Related Food Recall

The Food Safety Authority of Ireland has ordered an immediate recall of various spinach and mixed leaves products from McCormack Family Farms after testing revealed the presence of Listeria monocytogenes, though no illnesses have been reported in connection with these products.

The FSAI confirmed today that the recall is a precautionary measure and is not linked to the ongoing listeriosis outbreak associated with ready-to-heat meals currently under investigation. The authority acknowledged that consumers may feel anxious following this second Listeria-related recall but emphasised that Ireland's robust food control system enabled the early detection.

Officials stressed that no cases of listeriosis have been connected to the affected spinach and mixed leaves products. The FSAI's standard advice remains: consumers who have eaten any recalled foods and feel well need not take any action, but those feeling unwell after consumption should seek medical advice.

Listeriosis, caused by Listeria monocytogenes bacteria, is typically acquired through contaminated food. The bacteria is killed when food is cooked thoroughly until piping hot throughout. While serious infections are rare, with only 14 to 22 cases reported annually across Ireland, certain groups face higher risks.

Elderly people, those with weakened immune systems, and pregnant women are particularly vulnerable to listeriosis. These individuals should avoid higher-risk foods and ensure all meals are cooked thoroughly according to manufacturers' instructions.

The bacteria's ability to survive and grow in cold, moist conditions: exactly the environment found in food production facilities, makes it particularly challenging to control. Food producers must implement strict measures including minimal water usage, regular maintenance of facilities, robust cleaning procedures, and frequent testing of both production areas and finished products.

The FSAI and official agencies conduct regular inspections of food production facilities, reviewing control measures and taking official samples for testing in State-run accredited laboratories. When Listeria is detected, enforcement action follows immediately to protect consumers.

Prevention measures include washing hands before and after food preparation, cooking food to 75°C for at least 30 seconds, thoroughly washing salads and raw vegetables, keeping raw and cooked foods separate, and maintaining fridges between 0°C and 5°C.

The FSAI noted that precautionary recalls, while concerning for consumers, actually demonstrate the effectiveness of Ireland's food safety testing regime. The high level of awareness and regular testing makes such recalls more likely to be identified early, ultimately protecting public health.