Pre-deceased by his parents Ned and Lou, step-son Christian, brother-in-law Barry (O’Sullivan); Mr Dwan passed away peacefully following a short illness, most bravely borne, surrounded by his loving family.
His passing is most deeply regretted, sadly missed and lovingly remembered by his sorrowing family; son Louis, daughter Katie and their mother Catherine, brother Brian, sisters Mary and Bernadette, step-mother Breda, nephews, nieces, brother-in-law John (Murphy), uncles Kevin and Liam, aunts Kathleen and Nancy, cousins, extended relatives, work colleagues in T.U.D., neighbours and a wide circle of friends.
For those persons who are unable to attend the funeral service for Mr Dwan, same can be viewed streamed live online, HERE.
The extended Dwan family wish to express their appreciation for your understanding at this difficult time, and have made arrangements for those persons wishing to send messages of condolence, to use the link shown HERE.
Food Safety Authority of Ireland confirm incorrectly declared Crustaceans in Mayil Prawn Chutney Powder.
Alert Summary dated Monday, July 29th 2024.
Allergy Alert Notification: 2024.A27. Allergen(s): Crustaceans. Product Identification: Mayil Prawn Chutney Powder; pack size 200g. Batch Code: All batches and all best-before dates. Country Of Origin: India.
Message: All batches of Mayil Prawn Chutney Powder contain crustaceans which are incorrectly declared on the label. This may make the batches unsafe for consumers who are allergic to or intolerant of crustaceans.
Pre-deceased by his brothers Michael and Pakie, sisters Nonie and Sheila; Mr Dwyer passed away peacefully, while in the care of staff at Tipperary University Hospital, Clonmel, Co. Tipperary.
His passing is most deeply regretted, sadly missed and lovingly remembered by his sorrowing family; wife Eileen (Byrne), son Patrick and partner Jo, daughter Una and her husband Paul, brothers Timmy, Rodgie, John, Christy, Joe and Gerard, sisters Josephine, Mary, Eileen and Pauline, brothers-in-law, sisters-in-law, nephews, nieces, grand nephews, grand nieces, extended relatives, neighbours and friends.
For those persons who are unable to attend the funeral service for Mr Dwyer, same can be viewed streamed live online, HERE.
The extended Dwyer family wish to express their appreciation for your understanding at this difficult time, and have made arrangements for those persons wishing to send messages of condolence, to use the link shown HERE.
The setting up of a Viking village in Ireland’s mid-west region (Tipperary Limerick and Clare) this August Bank Holiday Weekend (Saturday 3rd and Sunday 4th August) is expected to attract large crowds from surrounding counties and from abroad. Craggaunowen Castle latter situated, in Co. Clare, (V95 AD7E), will become transformed into a Viking village with medieval games, battle creations and a celebration of Norse arts, crafts and trades.
Vikings To Invade Mid-West Region.
‘The Viking Age at Craggaunowen’ will provide visitors with an insight into how the pagan warriors lived in Ireland during the 9th and 10th centuries.
The highlight of the weekend will be the battle recreations on the Castle Green at 12:00pm, 2:00pm and 4:00pm daily, when warring warriors demonstrate their fierce fighting and defensive skills.
Visitors will be able to don the suits of chain-mail and hold a Viking Helmet, shield and other armoury once used for protection, during the intense battles that raged across Ireland over 1,000 years ago.
Visitors will also have the opportunity to see and experience what life was like during the Viking Age at a recreated village, where historically accurate workshop tents will host crafters demonstrating their trading, leather working, and wicket basket and jewellery making skills.
Kids of all ages will also be able to participate in Viking-themed activities from the “throwing logs” game of Knubb to ‘Hnefatafl’, a game akin to modern-day chess.
Ms Pauline Lenihan, (Site Manager at Craggaunowen) said, “The Vikings have invaded Craggaunowen many times down through the years, but they always visit in peace and with an eagerness to share insights into their culture and rich heritage with the wider public.” “Our open-air museum at Craggaunowen will bring the Viking story to life and we hope that people of all ages will come along to learn more about their day-to-day lives and the real people behind the legend of the ‘men from the north’. It promises to be an educational and entertaining weekend for all the family,” added Ms. Lenihan.
The Clare County Council managed visitor attraction at Craggaunowen, which this year celebraters the 50th anniversary of its foundation by John Hunt of The Hunt Collection, recreates what life would have been like for the Bronze Age inhabitants of Ireland. The attraction features a 16th-century castle and a reconstructed “crannog” showing how Celts lived, worked, and defended themselves. The Brendan Boat, built in 1976 by explorer Tim Severin who successfully completed a 4,500-mile transatlantic crossing, also is on permanent display at Craggaunowen.
Tickets for ‘The Viking Age at Craggaunowen’ are available online at www.craggaunowen.ie(normal admission rates apply).
The Food Safety Authority of Ireland (FSAI) today would like to remind consumers of its advice that duck eggs should only be eaten after they have been thoroughly cooked. Consumers should not use raw duck eggs in any dishes that will not be cooked thoroughly before eating. The FSAI, together with the National Health Protection Office of the HSE, are currently investigating an outbreak of illness involving five human cases of Salmonellosis within the last 12 months and linked to the consumption of duck eggs. The investigation is ongoing.
Duck eggs are legitimately available on the Irish retail market and are used by some people instead of hens’ eggs in cooking and baking. Producers are responsible for ensuring the safety of food placed on the market. However, from time-to-time, Salmonella occurs in duck eggs. Salmonella can cause serious illness. The risk is greatest for people who are very young, for older people, and for people who have a suppressed immune system.
The FSAI advises consumers to only eat duck eggs that have been thoroughly cooked and to only use raw duck eggs in dishes that will be cooked thoroughly before eating. Maintaining stringent hygiene practices, such as washing hands and preparation surfaces, is important when handling or breaking raw duck eggs. Therefore, duck eggs should always be handled and cooked carefully.
Specifically, it is advised that:
Duck eggs should not be eaten raw or lightly cooked.
Duck eggs should only be eaten after they have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg, and therefore needs more cooking time.
Dishes that contain duck eggs should be cooked until they are piping hot all the way through.
Do not use raw duck eggs in the preparation of products that contain raw or lightly cooked egg, such as homemade mayonnaise, tiramisu, icing, hollandaise sauce.
When using duck eggs in cooking or baking, pay attention to hygiene when breaking duck eggs and handling the empty shells afterwards, and do not eat or taste the raw mix.
After handling raw duck eggs, always wash hands thoroughly.
Ensure all utensils and preparation surfaces that have been in contact with raw duck eggs are washed thoroughly before being re-used.
Store duck eggs in the fridge away from ready-to-eat food.
The investigation into the outbreak is ongoing and the FSAI will provide further updates, as necessary. For more information, see our Q&A advice for consumers and Health Protection Surveillance Centre Factsheet on Salmonella.
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