Food - Frequently Ask Questions

Frequently Asked Questions

Frequently Asked Questions in Respect of Food and Safety

We aim to ensure that:

• food Businesses are Registered.
• food is correctly labelled and described and meets quality standards.
• Food premises are regularly inspected.
• Food premises meet strict hygiene standards.
• food is safe to eat.

I have found some glass in my canned fish, what should I do?

The product you have found might not be glass. In certain canned fish products, a naturally occurring crystal can develop during the canning process. This crystal is called Struvite. A simple test will enable you to tell the difference. Place the crystals in vinegar and gently heat. If the crystals dissolve - it is Struvite.

If the crystals do not dissolve the product may be glass and it is advisable that you contact us. If you find Struvite in your canned fish you may wish to inform the manufacturer.

I have found some small insects in my flour, what are they?

Dried products such as sugar, biscuits and flour may contain small insects known as Psocids (book-lice). They thrive in moist, dark and warm conditions and can contaminate other foods rapidly as they breed very quickly. They are able to eat through the packaging and the food product. If you discover that your food has been affected by Psocids, throw out all contaminated food, clean the cupboards with a bleach solution and dry the cupboard out thoroughly. It is also recommended that you store any new goods in air-tight containers. Ensure good ventilation in the kitchen.

If you would like further information on Psocids or a leaflet contact us on 0121 704 6837.

I've seen shop assistants handling money and then food without washing their hands - is this right?

Money does not provide ideal conditions for bacterial growth, therefore the risk of cross-contamination from money to food is reduced. It is important however, that staff maintain good personal hygiene by frequently washing their hands and also to avoid excessive handling of open food, this Department recommends the use of tongs.

I have seen food in my local shop which is for sale past its 'Best-Before' date- are they breaking the law?

NO - it is not an offence to sell food which is past its 'Best-Before' date as it is only the quality of the food that is likely to be affected. However, it is an offence to sell or possess for sale food which is past its 'use-by' date. This is because these types of food can potentially support the growth of pathogenic micro-organisms. The types of food which are labelled with 'use-by' dates mainly includes 'ready-to-eat' food such as cooked meat and poultry, soft cheeses, prepared salads and dressings, sandwiches, cream products and any dishes containing egg or cheese.

It is good practice to not sell food past its 'best-before' date.

What's the best way to store eggs, Supermarkets don't refrigerate them!

Eggs, including the shell, may be contaminated with Salmonella food poisoning bacteria which can multiply to dangerous levels when stored at room temperatures or in rooms where there are fluctuations in temperatures and moisture. It is usually recommended that eggs are stored in the refrigerator to minimise the multiplication of Salmonella. It is good practice to purchase small amounts of eggs more frequently rather than having a large number of eggs in the store for longer periods. The eggs that you purchase should have at least 7 days left before their 'best-before' date. Eggs must always be used by the 'best before' date indicated on the container.

It is recommended that you look for eggs which have the Lion Quality mark stamped on them. This stamp can only be used on eggs which have been produced in accordance with UK and EU law. The Lion Quality eggs are also laid by hens vaccinated against Salmonella enteritidis which is the type of food poisoning usually associated with eggs - although this does not mean that they eggs will not contain Salmonella sp.

I have found a foreign object in my food - what should I do?

Don't remove the foreign object from the food - leave it where it is. If the food is perishable and you cannot contact us immediately, it is advisable to freeze the product. Ensure that you keep all receipts and packaging connected with this product. Contact this Department on 0121 704 6837 for further information and to discuss your complaint with an officer. Also read more information about making a food complaint.

I have heard about something called the 'Burger Bug'- what is it?

Verocytotoxin producing Escherichia coli [VTEC] are bacteria responsible for a range of illnesses in humans from mild diarrhoea to severe colitis. There are a number of different VTEC bacteria, the commonest one responsible for human disease in the United Kingdom being E. coli O157. It is often referred to as 'the burger bug' as several large outbreaks in the USA have been associated with undercooked beefburgers. Cattle are thought to be the main reservoir of infection.

Other suggested sources of infection include contaminated pasteurised and unpasteurised milk, yoghurt and faecally contaminated raw vegetables and water. Only small numbers of bacteria, i.e. less than 100 organisms, are necessary to cause illness. Outbreaks due to the spread of the infection from person to person have occurred within households, nurseries and infant schools. In addition, direct contact with infected animals, particularly on farms or in animal sanctuaries, have also been reported as a source of infection.

Diarrhoea is the commonest symptom produced by E. coli 0157. The incubation period for the illness is usually one to six days with an average of about two days. It is usually a self-limiting, mild diarrhoea which settles within two weeks but it can progress to a more serious colitis with severe abdominal pain and bloody diarrhoea.

Nearly half of all infected patients have blood in their faeces. About 5% of cases go on to develop the haemolytic uraemic syndrome, which is a type of acute renal failure associated with anaemia. This syndrome, which has a fatality rate of about 10%, is a more likely complication of VTEC infections in children and, to a lesser extent, the elderly.

I have found an insect in my lettuce - what should I do?

Fresh and frozen salad items and vegetables, particularly lettuce may have insects attached. This is as a result of the reduced amount of pesticides being used in their production. Some insects can be easily washed off, however, greenfly can be more difficult to remove. Although it is unpleasant to find insects in these products, it would not be considered to be a risk to public health.

It is recommended that you always wash salad items and vegetables before use to remove any insects and also any soil which might be present.

If you find insects in other food products e.g. processed foods, please contact us for advice.

Contact Details

For more information please contact Environmental Health

Telephone: 0121 704 6833

Email: environmentalhealth@solihull.gov.uk