Dublin-based food producer Ballymaguire Foods has received approval from the National Environmental Health Service of the Health Service Executive (HSE) to recommence production following the identification of listeria bacteria at one of its facilities.
The approval comes following a process undertaken in close coordination with HSE’s Environmental Health Officers and the Food Safety Authority of Ireland (FSAI).
Production resumed on Friday 8th August, with products returning to retail shelves from Tuesday 12th August.
Official approval to resume production followed the completion of a review into the recent detection of listeria at a Ballymaguire Foods production site. Professor Patrick Wall, former chief executive of the FSAI, was appointed to lead the company’s dedicated response team.
“While listeria infection is rare and primarily affects individuals with weakened immune systems, even low-probability risks must be managed with the utmost seriousness.”
Wall stated: “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, commented: “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.”
