Dozens of individuals have experienced symptoms of food poisoning after consuming a Sunday meal at a pub located in a small village. The Corner House Inn in Llangynwyd, near Maesteg in Wales, announced on December 1 that it would temporarily close for a thorough cleaning in response to the incident. Public Health Wales (PHW) has now confirmed that 43 individuals have reported feeling unwell.
A spokesperson for PHW stated on Tuesday that an investigation, in collaboration with Cwm Taf Morgannwg University Health Board and environmental health officers, is nearing completion regarding the illnesses reported by patrons who dined at the Corner House Inn. The investigation revealed that the cause of the illness was clostridium perfringens. PHW has assured the public that the risk of further cases related to this incident is low.
PHW commended the responsible and proactive approach taken by the establishment in addressing the situation. The owners of Corner House Inn, as reported by WalesOnline, reassured the public through a Facebook post that they are actively cooperating with environmental health officers to guarantee the safety of both customers and staff. The pub continues to operate as usual.
The post emphasized the establishment’s transparency and ongoing cooperation with health authorities as the investigation progresses. Despite the organism, clostridium perfringens, being identified, the business remains open during regular hours, with a focus on ensuring customer and staff safety. The community’s support has been acknowledged and appreciated.
This marks the second instance of a food poisoning outbreak in Wales within two months. In October, a similar outbreak occurred at The Cwrt Henllys Bar and Restaurant in Cwmbran following a Sunday lunch service. According to the Food Standards Agency, clostridium perfringens is a common bacteria found in animals and the environment, causing illness when ingested through contaminated meat or poultry left at improper temperatures.
The agency warns that the bacteria’s spores can survive cooking and multiply during inadequate cooling and storage, leading to illness upon consumption. Outbreaks of C. perfringens poisoning are more likely in settings with large groups and where food temperature control is challenging, including batch cooking scenarios at home. Certain vulnerable groups, such as young children, pregnant women, individuals with underlying health conditions, and the elderly, are at higher risk of severe symptoms.
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