Investigation after 50 people struck down with sickness bug following event at … – WalesOnline

Health officials have launched an investigation after as many as 50 people were struck down with a sickness bug after attending a private function at a South Wales bar.

Public Health Wales and Bridgend County Borough Council’s environmental health department are working together to investigate a diarrhoea and vomiting outbreak linked to the Hi-Tide in Porthcawl .

Investigations are now ongoing into both the source of the outbreak and the organism causing the illness.

A spokeswoman for Public Health Wales confirmed that all patients affected are recovering well at home.

At present it is not believed that there is a wider public health risk to anyone who did not attend a private function at the venue earlier this week.

Full co-operation

The Hi-Tide, on Mackworth Road, remains open for business and is said to be co-operating fully with the investigation into the outbreak.

Sion Lingard, consultant in health protection for Public Health Wales, said: “We are aware of up to 50 people who have become unwell after attending private events at the Hi-Tide, and are continuing to speak to people who became unwell to determine the source of their infection.

“We would remind anyone who is unwell with diarrhoea or vomiting that they should seek advice from their GP or NHS Direct Wales if their symptoms are severe or last for more than 48 hours, and that anyone who has been ill should not return to work or school for 48 hours after their last symptoms to prevent spreading infection to others.”

‘We take health and hygiene issues very seriously’

A statement from the Hi-Tide said: “We can confirm that a small number of guests who visited the Hi-Tide Inn, Porthcawl, earlier this week have reported feeling unwell.

“We are co-operating fully with an investigation by Bridgend County Borough Council’s Environmental Health department who have given us permission to continue trading in the meantime.

“We would like to reassure customers that we take health and hygiene issues very seriously and monitor food preparation in line with industry standards.”

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