VARIOUS BATCHES OF Brie Mariotte have been recalled due to the possible presence of Listeria monocytogenes.

The Food Safety Authority of Ireland (FSAI) said there is currently no evidence that this food recall is linked with the listeriosis outbreak to ready-to-heat meals or the recall of spinach and mixed leaves products. 

That separate recall notice saw a large number of food items recalled between late July and August due to the possible presence of the harmful bacteria Listeria monocytogenes.

Regarding the implicated batches of Brie Mariotte, recall notices will be displayed at point-of-sale and retailers are requested to remove the implicated batches from sale.

The implicated batched are the Brie Mariotte 1kg pack, with best before dates up to and including 30/08/2025, and all pack sizes with use by dates sold between 08/06/2025 and 13/08/2025.

Wholesalers/distributors are requested to contact their affected customers and recall the implicated batches and caterers should not use the implicated batches. 

Consumers are also advised not to eat the implicated batches and the FSAI has advised consumers to dispose of them, or return them to the store where they purchased them, as directed by the retailer

Listeriosis is an infection caused by the bacterium Listeria monocytogenes.

The pathogenic bacteria, according to the FSAI, can cause diarrhoea, fever, headache and muscle pain.

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.

These individuals are advised to avoid higher risk foods and ensure that they cook ready-to-heat meals thoroughly until piping hot, and in line with manufacturer’s instructions.

If you have eaten any recalled foods and you feel unwell, seek medical advice. If you feel well, you don’t need to do anything.

The incubation period (time between initial infection and first symptoms appearing) is three weeks on average, but can range between three and 70 days.