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Copa’s doors are open again

By Barcham - 21 May 2013 19

Copa

Copa, the restaurant at the heart of Canberra biggest salmonella outbreak ever has reopened its doors with the blessing of ACT Health reports ABC News.

This is good news as I really would like to go…

I may avoid the mayonnaise.

What’s Your opinion?


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19 Responses to
Copa’s doors are open again
bigfeet 6:11 pm 26 May 13

dungfungus said :

Darkfalz said :

Does this mean licking the spoon after mixing a cake (with egg) is dangerous?

Only if you do the mixing in a toilet bowl.

Actually a few studies have shown that the inside of a toilet bowl is one of the cleanest and most hygienic areas of a household. Usually much less bacteria than your bench or chopping board.

Usually because it is non-porous ceramic which has fresh clean water, sometimes with chemicals added, sluiced over it several times a day and then dries completely.

The outside of a toilet bowl..well that is another matter altogether, particularly if there are men in the house!

GardeningGirl 6:03 pm 26 May 13

Two things bother me. They don’t seem to have worked out the smoke issue. Is it supposed to be part of the authentic experience or is it that they simply didn’t bother to upgraded their ventilation to suit the new cooking style?

“We have removed all products containing raw eggs from our menu to ensure an outbreak of this kind is never repeated at The Copa.” ( from http://the-riotact.com/copa-says-sorry/105018 ). After Silo learned the same lesson last year I don’t understand why a venue whose main focus is the meat would take the risk in the first place.

dungfungus 4:47 pm 26 May 13

Darkfalz said :

Does this mean licking the spoon after mixing a cake (with egg) is dangerous?

Only if you do the mixing in a toilet bowl.

Masquara 4:07 pm 26 May 13

c_c™ said :

ACT Health did some tests once that found salmonella levels were higher in thigh cuts of chicken compared to breast meat.

ew

Darkfalz 2:01 pm 26 May 13

Does this mean licking the spoon after mixing a cake (with egg) is dangerous?

bundah 8:17 pm 21 May 13

Well Barcho avoiding the mayonnaise shouldn’t be a problem for an aioli hater.

c_c™ 5:16 pm 21 May 13

EvanJames said :

Are we going the same way? I make mayonnaise and hollandaise with raw egg yolks, is this becoming dangerous? How else do you make these things? I don’t want to buy shop mayonnaise, it’s horrible.

It’s not ‘becoming’ dangerous, it always has been. ACT Health did some tests once that found salmonella levels were higher in thigh cuts of chicken compared to breast meat, so it makes sense eggs are going to be an issue for contamination. Some say it’s getting safer because of better supply chains. There’s many points of failure along the way. How well have the eggs been cleaned and packaged, how quickly are they brought to stores and are they kept cool the whole way? All of this reduces the risk if done properly, it keeps the bacterial levels below the dangerous threshold.

The only way to totally remove the danger is to use pasteurised eggs. Some say they don’t taste as good, and typically, they’re sold in food service size quantities (which are ideal for COPA’s use in potato salad), but not suitable for consumers or smaller serves.

Jamie Wheeler 4:51 pm 21 May 13

Yes, the Copa and Zeferreli are the same owner. See recent Canberra Times article: http://www.canberratimes.com.au/act-news/an-old-favourite-moves-on-now-lets-go-to-rio-20130419-2i63t.html

The latest news reported by the Canberra Times is the investigations are continuing, however the restaurants had several “issues” that needed addressing:
http://www.canberratimes.com.au/act-news/salmonella-victims-all-home-from-hospital-20130520-2jx8t.html

I’m quite suprised they’ve been allowed to re-open so soon if there “issues” the restaurant needed to address. What exactly were these issues? Poor food preparation or perhaps incorrect storing the eggs? I for one will be staying away, at least until the investigations are made public. Anything like home made mayonaise or hollandaise sauce made with raw eggs SHOULD use pasteurised eggs. Eggs can be pasteurised at home in five minutes using a technique such as: http://culinaryarts.about.com/od/eggsdairy/ht/pasteurize_eggs.htm

Commercially produced mayonaise typically uses pasteurised eggs and preservatives to prevent salmonella. I’m not sure if it’s regulated that ACT restaurants using raw eggs must use pasteurised eggs. If not, this needs to be addressed urgently. The danger of salmonella should never be underestimated. In severe cases it can kill and a small percentage of people can suffer permanent health issues. If you read the stories of victims many suffered terribly in pain for several days.

sepi 4:28 pm 21 May 13

Same owner.

I’m not sure why they bothered with all this change – Zeffirelli’s seemed to be doing fine.

Roundhead89 3:52 pm 21 May 13

I’m surprised they’ve reopened under the same name with the same logo. I would have thought the first thing they’d do is change the name to give the impression of a fresh start and a new business.

Terra 3:20 pm 21 May 13

I dont know if it’s the same owner as the establishment it replaced, but I do recall that former business had it’s knuckles rapped more than once for a fairly wide range of naughtiness.

We should be told a) is it the same owner, and b) is anything likely to happen as a result. I heard the talking head on 666 ABC all last week going on about “working with the business”, “full co-operation” and “we want them to reopen as soon as possible”.

Should we maybe also have been hearing “we’re pretty sick of this mob and are going to drop a bomb on them”.

So… is it the same owner?

OverLord 3:12 pm 21 May 13

Any publicity is good publicity?

Postalgeek 3:11 pm 21 May 13

magiccar9 said :

I believe if you give Canberra it’s largest outbreak of salmonella in history, then you should have to jump through a few more hoops and work with the related authorities to make sure it never happens again. This re-opening is a little too soon for me to think they have learnt their lesson.

Cool, someone in the know. What related authorities aside from ACT Health do you require them to work with, and what are the additional hoops? What are the hoops they’ve already jumped through that you remain clearly unsatisfied with, and how long must this process continue before an establishment has learnt its lesson?

magiccar9 2:18 pm 21 May 13

I believe if you give Canberra it’s largest outbreak of salmonella in history, then you should have to jump through a few more hoops and work with the related authorities to make sure it never happens again. This re-opening is a little too soon for me to think they have learnt their lesson.

EvanJames 1:17 pm 21 May 13

Question though, this is the second, third instance of salmonella from mayonnaise?

This is a big problem in the US, eggs are scary things that are assumed to be infected and so must always be cooked. I don’t think you’d see Rocky putting raw eggs into his breakfast milk drink these days. The Americans say their national hen-herd is all infected with salmonella.

Are we going the same way? I make mayonnaise and hollandaise with raw egg yolks, is this becoming dangerous? How else do you make these things? I don’t want to buy shop mayonnaise, it’s horrible.

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