Common food complaints
Canned Food
Mould (unlikely to be a public health risk)
Canned food is free from any harmful bacteria because of the
heat treatment given. Moulds are destroyed and air is removed
so they cannot grow. If mould is found this means that the
can is not tightly sealed and air has entered the can. This
is usually due to denting or damage to the can during delivery, in
the shop or in the home. It is extremely rare for this to
indicate a manufacturing fault. Action: Contact Food Team for
advice.
Wasps and fruit flies (no public health risk)
Naturally associated with ripe fruit. They do not carry
disease. Action: contact manufacturer.
Other Insects (no public health risk)
Canned vegetables may occasionally contain grubs, for example in
sweetcorn kernals and tomatoes. It may be impossible for the
manufacturer to detect these. The canning process kills any
insects that have been processed with the vegetables.
Reduction in the use of pesticides on crops may contribute to the
problem. Action: contact manufacturer.
Crystals (no public health risk)
Sometimes crystals can be found which look like glass.
This is not uncommon in tinned salmon for example. Certain
naturally occurring elements in fish may develop into crystals
during the canning process. These are called 'struvite' and
are not harmful if swallowed. To check, place in vinegar and
warm gently. Struvite will dissolve, glass will not.
Action: if glass, contact Food Team. Contact manufacturer if
struvite.
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. Action: contact retailer/manufacturer.
Fish
Codworm (no public health risk)
White fish may have small translucent brown parasitic worms in
their flesh which 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. Action: contact retailer/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. Action: 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. Action: contact retailer/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.
Action: 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.
Action: Return to retailer.
Crystals (no public health risk)
Sometimes large sugar crystals form which may be mistaken for
glass. Crystals will dissolve in warm water.