Frozen croissants - food poisoning?
Hiya! We just got a supermarket delivery and the bags of frozen croissants and pains au chocolat were just in the same crate as the fridge items - so they feel a bit soft and thawed already.
Do you think it’s safe to freeze again and cook or I shouldn’t risk it? I’m 36w pregnant.
My husband thinks it’s risky but I thought that the worst culprits for food poisoning were raw meats/some cheeses/raw fish & eggs and cross contaminated foods…
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@Margarita Thank you very much for the exhaustive explanation! 🙏🏻 Gutted that we’re going to have to get rid of them, but better to be safe than sorry I suppose. 😅
Should be ok to eat as long as you heat them up as it will kill the bacteria but make sure the croissant is not mouldy. If it is mouldy already for whatever resson i will scrap them. Also not sure if thawed soggy croissant can be even revived in an oven. If you're too worried just don't eat it. Buy a fresh one!
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croissants are made of butter and even though they don’t have much water in them, defrosting and freezing them back is not the best idea. I studied pastry and desserts on a chemical level and anything slightly defrosted should not be frozen again due to bacteria and the change in taste. best to cook/bake it and then freeze it. however! if they were just slightly defrosted, and you will bake them later- any small bacteria will be killed in the heat anyway. and as I mentioned before, croissants barely have any water in them, meaning bacteria doesn’t grow as fast as in any dairy/fruity/meaty products:) The only thing is that these croissants should be eaten soon rather than later as defrosting in incorrect way cause water crystals and the longer you keep it in the freezer, more these crystals will grow and it will become water when you start cooking- your croissants might be soggy after baking.