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BBC
Public Health Wales says its investigation has now closed and there is no wider risk to the public.
The meat served in a village pub's Sunday lunch was likely the cause of dozens of people falling ill, Public Health Wales has said.
A total of 43 people became unwell after visiting the Corner House Inn in Llangynwyd, Bridgend, on 30 November.
Its investigation into the food poisoning at the pub previously found the illness was caused by Clostridium perfringens - a type of bacteria which causes stomach cramps and diarrhoea which can come from meat being cooked and then kept warm for a long period of time.
Public Health Wales confirmed the investigation has been closed and there was no ongoing risk to the public, adding no further cases linked to the incident have been identified.
An epidemiological study suggested meat in the roast dinner served on the day was the "most likely source of infection", the NHS body said.
On its Facebook page, the Corner House Inn previously said it was "devastated" about the incident, and temporarily closed to deep clean and sanitise the kitchen before reopening.
Siobhan Adams, consultant in health protection, said: "We would like to thank everyone affected by this incident for their cooperation and understanding throughout the investigation. We would also like to thank our partner organisations for their invaluable support.
"We are grateful to the business involved which has cooperated with the investigation throughout.
"Based on the evidence available, the investigation has now concluded and there is no continuing risk to people who visit the premises."
What is Clostridium perfringens?
- Clostridium perfringens is a bacteria widespread in animals and the environment, the Food Standards Agency says
- Spores which can survive cooking grow during slow cooling and unrefrigerated storage of food
- Illness can occur when food, particularly meat dishes, is cooked and then kept warm for long periods, allowing the bacteria to multiply
- Poisoning tends to happen where large groups of people are served food that is difficult to be kept at a safe temperature
- Symptoms include sudden, intense abdominal cramps and watery diarrhoea, usually appearing six to 24 hours after eating contaminated food
- Most people recover within a day or two without needing treatment
According to the Food Standards Agency: "People who are most likely to suffer severe symptoms are young children, pregnant women, older people and those with underlying health conditions, such as cancer, diabetes and kidney disease."
