Investigation of Food Complaints

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Common Food Complaints

Canned Food

  • Mould (unlikely to be a public health risk)
    If mould is found this means the can is not tightly sealed and air has entered.  This is usually due to denting or damage to the can during delivery, in the shop or in the home.  Contact the Food Team for advice.
  • Wasps and fruit flies (no public health risk)
    These are naturally associated with ripe fruit and they do not carry disease.  Contact the manufacturer.
  • Other Insects (no public health risk)
    The canning process kills any insects that have been processed with the food.  Reduction in the use of pesticides on crops may contribute to the problem.  Contact the manufacturer.
  • Crystals (no public health risk)
    Sometimes crystals can be found that look like glass.  Certain naturally occurring elements in fish may develop into crystals during the canning process.  These are called struvite and are not harmful.  To check, place the food in vinegar and warm gently.  Struvite will dissolve, glass will not.  If glass is found, contact the Food Team.  Contact manufacturer if struvite is found.

Meat and Poultry

  • Skin, bone, etc. (no public health risk)
    Products made from meat and poultry may contain small bones, skin, blood vessels, etc.  These may be unsightly but are normal parts of the original animal and rarely a health hazard.  Contact the retailer/manufacturer.

Fish

  • Codworm (no public health risk)
    White fish may have small translucent brown parasitic worms in their flesh that may become visible when the fish is cooked.  These are not harmful and are killed during cooking.  Businesses preparing raw fish for sushi or sashimi are required to make sure that the fish used has been frozen to kill any parasites.  Contact the retailer or manufacturer if the product is intended to be cooked before eating.  Complaints about ready to eat sushi/sashimi should be referred to the Food Team.

Fresh fruit and vegetables

  • Stones, soil, insects and slugs (no public health risk)
    These complaints are not unusual and may be difficult for growers to prevent.  Greenfly on salad vegetables is increasingly common as pesticide use declines.  Wash fruit and vegetables thoroughly.

Bakery Goods

  • Bakery char, carbon and grease (no public health risk)
    Occasionally bread and cakes may contain overcooked dough, which has flaked off from baking tins.  Bits of burnt dough or carbon from trays may also come loose and stick to products.  This does not necessarily indicate poor hygiene standards.  Non-toxic vegetable oil, which is uses to lubricate machinery, can also become incorporated in dough giving it a grey appearance.  Contact the retailer or manufacturer.

Dried Foods

  • Insects (no public health risk)
    Dried products such as flour, sugar and pulses may contain small insects such as psocids (also called book lice).  These do not cause disease but can increase in numbers very rapidly and spread through dry goods in store cupboards causing nuisance.  They are associated with warm, dark, humid conditions.  Dispose of food affected.  Vacuum out cupboards and make sure they are completely dry.  Wet cleaning is not recommended.  Ensure food cupboards are free from dampness and condensation and cracks/joints properly sealed.  Store new dry goods in sealed containers.

Chocolate and confectionary

  • Bloom (no public health risk)
    A light coloured appearance may be due to storage at too high temperature.  This is fat separation and not mould.  Return to the retailer.
  • Crystals (no public health risk)
    Sometimes large sugar crystals form which may be mistaken for glass.  Crystals will dissolve in warm water.