Reports of a dead mouse nestled in a punnet of strawberries, a loaf of bread harboring a dangerous shard of glass, and the unsettling sight of flies buzzing around baked goods were just a few of the nearly 4,400 consumer grievances fielded by the Food Safety Authority of Ireland (FSAI) last year.

In total, the FSAI's advice line handled 7,732 complaints and inquiries throughout 2023, marking an 8.3% uptick compared to the previous year, with 4,395 of these classified as complaints—an ongoing trend over the past decade, according to the FSAI.1A significant portion of the complaints—1,404, to be precise—highlighted concerns over substandard food hygiene practices, accounting for 31.9% of all grievances. Issues ranged from staff neglecting to cover their hair during food preparation to handling food and cash interchangeably with the same gloves, alongside visibly unclean facilities and premises. Disturbing accounts also surfaced of flies congregating around bakery items and unwelcome sightings of rodents on the premises.

Approximately 27.2% of the complaints centered on food deemed unfit for consumption, often due to contamination with foreign objects. Shocking discoveries included a snail nestled within coleslaw, a dead mouse camouflaged within a punnet of strawberries, and even worms infesting frozen dumplings. Other alarming finds featured a metal pin concealed in a prepacked salad, a bone fragment lurking in a chocolate bar, and a stone surreptitiously tucked away in black pudding.1Suspected food poisoning emerged as the third most commonly reported category of complaints, underscoring public apprehensions about foodborne illnesses.

Aside from issues directly impacting food quality and safety, complaints also delved into concerns regarding food labeling accuracy, allergen information, and the operation of unregistered food businesses.

Dr. Pamela Byrne, Chief Executive of the FSAI, emphasized the importance of public engagement in reporting food safety concerns, highlighting how consumer feedback aids in swiftly identifying potential threats to public health. She noted a heightened awareness among the public regarding their entitlement to safe food and underscored the significance of upholding stringent food safety and hygiene standards.

Assuring the public of follow-up actions, Dr. Byrne affirmed that all complaints received by the advice line were diligently investigated by inspectors. This proactive approach ensures that consumer grievances are addressed promptly, with necessary actions taken against erring businesses.

Despite the increase in complaints, Dr. Byrne noted challenges in correlating grievances with actual business closures. Nonetheless, the FSAI remains committed to its mandate of safeguarding public health and promoting food safety standards.

Beyond addressing complaints, the FSAI advice line also serves as a valuable resource for offering guidance and information, fielding 3,337 inquiries pertaining to training, best practices in food businesses, and entrepreneurial queries related to starting a food-based venture.