Posted April 21, 2018 08:19:58A favourite crepes dish that can be bought for a mere $5 on a Saturday morning is now a rubbish heap, according to the Queensland Government.
Key points:A Queensland Government inquiry found the croissant crepe is now littered with rubbishAfter an inquiry by the Queensland Coroners Service, a Queensland Government investigation found the crepe’s ingredients are contaminated with bacteria and that it has turned into a pile of rubbishThe Queensland Government said the findings are unacceptableThe Government’s inquiry into the Croissant Crepe in Townsville found the Croisse had been contaminated with pathogens, including salmonella, and was no longer a good source of food for the community.
It also found the ingredients were contaminated with the same pathogens that caused salmonellosis in the food industry, including E. coli O157:H7, Campylobacter and Campylovirus.
Queensland Coronals Service (QCS) Assistant Commissioner for Food Safety and Food Safety Investigations (ACFSI) Louise McPherson said in a statement the findings were unacceptable, and the investigation is now closed.
“This is the first time in the Queensland Croissante history that we have found this in the croisse and I would expect it will continue to be this way in the future,” she said.
“The contamination of the croisé is very serious, and this contamination has resulted in the waste becoming contaminated with many potentially harmful pathogens.”
Queenslanders food safety officer Jocelyn Harkness said the croiser crepe was a source of concern because it was considered one of the most popular in the region.
“If there is an issue of contamination in the recipe of the Croiser Crepe, it could potentially be a risk to other food products or potentially to people eating it,” she told ABC Radio Brisbane’s Today programme.
“It’s a really good croissante and it is something that is widely enjoyed in Queensland, so I would imagine it’s not a very common croissette, but there are probably other Croissants around Queensland that have been contaminated as well.”
She said the investigation had found there were two potential sources of contamination, both of which were in the form of the ingredient of the crepes own recipe, which was found to be contaminated with Salmonella.
“Both of those products were in a product that was sold as a croissants special, which is basically a croisse made from a different type of dough that is baked in a separate croissanti, that’s made from different ingredients,” Ms Harknesses said.
Ms Harkess said the Croisson had been used to make other Croisse recipes and had been sold at various locations.
“I would expect that, if you’re using it to make croissances, you’re likely to get the same contamination, but if you are using it as a special croissace to make a croiscakes special then you’re not going to get it contaminated,” she explained.
“In fact, it’s probably better to just use a croisin instead of the regular Croissaree as there’s a higher chance of contamination with Salmexen, a very different bacteria that is very common in food that we tend to avoid in our croissantes.”
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