Worms in dumplings and dead mouse in strawberries among nearly 4,400 food safety complaints

One complaint to the FSAI concerned a dead mouse in a punnet of strawberries.

Worms in frozen dumplings, a shard of glass in a loaf of bread and a dead mouse found in a punnet of strawberries were among the complaints made to the Food Safety Authority of Ireland (FSAI) last year. 

A total of 4,395 complaints were made by consumers in 2023, up by 8.3% compared to 2022. 

The regulatory body added this continued "an overall upwards trend" in the number of complaints made about food safety and hygiene in the past decade. 

Some 31.9% of the complaints related to poor hygiene standards, 27.2% related to unfit food and 26.7% related to suspected food poisoning. 

A total of 1,404 reports on poor hygiene standards were made, which included staff not covering their hair during food preparation, and dirty toilets. 

It also saw reports of bins overflowing outside and attracting animals, visibly dirty premises and rodents. 

The second most frequently reported category was related to unfit food — food that is not safe to eat. 

This includes contamination with a foreign object including plastic, hair, insects, glass, stones and wood. 

The FSAI received 1,196 complaints in this category. 

Some incidents saw a snail found in coleslaw, a dead mouse in a punnet of strawberries, a piece of bone in a chocolate bar, worms in frozen dumplings, a part of a latex glove in a bag of spinach and a shard of glass in a loaf of bread. 

Meanwhile, 1,175 reports of suspected poisoning were made, with chicken, beef, fish and shellfish the most common.

FSAI chief executive Dr Pamela Byrne said the increase in complaints reflected “a growing awareness among the public of their right to safe food and the importance of high standards of food safety and hygiene". 

 “It is crucial for food establishments to maintain high standards of food safety practices, and reports made by the public greatly assist environmental health officers, veterinary and agricultural inspectors, sea-fisheries inspection officers, and laboratory staff in their work.

“While routine inspections are carried out regularly, reports from the public help to identify specific issues, ensuring swift identification of potential threats to public health,” Dr Byrne added.