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Ballymaguire Foods, the firm behind ready-made meals recently withdrawn following a listeriosis outbreak, has been granted permission to restart production.
The Food Safety Authority of Ireland (FSAI) confirmed last month that one person had died as a result of the outbreak amid several listeriosis cases linked to the incident. Consequently, Ballymaguire food products were pulled from shelves, production was halted and additional remedial measures were implemented, including a complete pharmaceutical-grade deep clean of the facility.
Ballymaguire also brought in Dr Patrick Wall – former Chief Executive of the FSAI, former Chairperson of the European Food Safety Authority and former Professor of Public Health at University College Dublin – to head a response team charged with addressing the issue alongside public health authorities. On Friday, Ballymaguire Foods announced it has secured clearance from the Environmental Health Service of the Health Service Executive (HSE) to restart operations, reports the Irish Mirror.
The company states clearance was provided following a “comprehensive process undertaken in close coordination with the HSE’s Environmental Health Officers and the Food Safety Authority of Ireland (FSAI)”.
Manufacturing at the Ballymaguire Foods facility will recommence as of Friday (August 8), with products returning to retailer shelves from next Tuesday (August 12). “Official approval to resume production follows the completion of a thorough review into the recent detection of Listeria at one of our production sites,” stated a Ballymaguire Foods announcement.
“We appointed Professor Patrick Wall, a public health expert and former Chief Executive of the FSAI, to lead our response, which was carried out in close collaboration with all relevant public health and regulatory authorities.”
Professor Patrick Wall said: “Listeria is a naturally occurring, complex, and challenging bacteria that, while rare, requires close attention and strong controls in food environments.
“Managing it is not just about routine hygiene – it requires a deep understanding of how it behaves and an unrelenting attention to detail. In response to this incident, Ballymaguire Foods has implemented protocols that go beyond best practice, fully align with regulatory standards, and set a benchmark that exceeds industry norms.
“The actions taken are backed by substantial investment and reflect a renewed focus on precision, accountability, and continuous improvement throughout the organisation. Every measure is grounded in international best practice and scientific evidence, with a focus on maintaining the highest standards of food hygiene and consumer health protection.
“The decision to grant approval for production to resume reflects the authorities’ confidence in the steps taken. While Listeria infection is rare and primarily affects individuals with weakened immune systems, such as the elderly or those undergoing medical treatment, even low-probability risks must be managed with the utmost seriousness.
“The steps taken at Ballymaguire Foods reflect a genuine commitment to protecting every consumer, and to doing so with transparency and integrity.”
Edward Spellman, Co-Founder and Managing Director, Ballymaguire Foods, added: “Our team worked closely with public health authorities and independent experts throughout this review, and I want to acknowledge their support, rigour, and professionalism.
“Food safety has always been central to who we are. This experience has challenged us to go even further-to enhance our systems, deepen our expertise, and apply new industry-leading standards.
“We acknowledge the concern this situation has caused. We are resolute in our commitment to learn from it and to strengthening the trust placed in us by our partners, customers, and consumers.”
Listeriosis can trigger mild flu-like symptoms, or nausea, vomiting and diarrhoea.
Expectant mothers, infants and individuals with compromised immune systems, including elderly people, are amongst those who may be more at risk.
The timeframe between initial infection and first symptoms emerging is three weeks on average, but can vary between three and 70 days.
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