Campden BRI is looking for partners to join a research project that helps manufacturers and retailers understand and control the potential risks posed by Clostridium botulinum in bread products.

Proteolytic C. botulinum is a pathogenic bacterium that can grow in long shelf life breads and similar products, particularly if they are Modified Atmosphere Packaged (MAP).

The project will identify the factors that prevent the growth of C. botulinum on breads to ensure safe products for consumers.  

Baked good in the spotlight
Campden BRI microbiologist Phil Voysey, who is leading the project, says that many consider baked and part-baked goods generally safe when it comes to microbiological safety, largely because of the positive experiences they’ve had with these products. 

“However, in theory, these goods can support the growth of pathogenic microorganisms such as proteolytic C. botulinum, which has been linked to human illness,” he states. 

There have been cases wher the flour used to make these products has been contaminated with pathogens such as Salmonella and Shiga toxin-producing E. coli. 

“This is a particular concern when you consider that baking processes are generally not designed to achieve spore-forming pathogen elimination. These products are then stored at ambient temperatures, which are ideal for microbial growth,” explains Voysey.

The scientists are looking for retailers and bread producers to work with them on the project to identify the most likely factors contributing to microbiological safety. 

They will use a range of comprehensive analyses to determine the effectiveness of these factors, which will help determine the risk of new and existing bread products. Part of the project will be focused on contamination levels of ingredients used to make breads.

Bread consumption amid COVID-19
According to a global survey conducted by Lloyd’s Register, two-thirds of consumers worry about the safety of the food they eat, with more than three-quarters of Chinese consumers changing their consumption habits following the COVID-19 pandemic. 

“We’re currently living through a time when food safety is at the forefront of the consumer’s mind, and this is changing their buying habits,” continues Voysey. 

“Demand for bread exceeded 50 percent at one point during the current health crisis, proving it as one of the UK’s top staple foods. It also tells us that ensuring the safety of bread has never been more important. So, when considering its microbiological safety, no stone must be left unturned,” he concludes. 

The research will begin on April 1 and run for 18 months. It will involve suppliers and retailers from across the bread sector. 

Global consumers are enjoying wholesome staple foods such as bread during the pandemic. In January, FoodIngredientsFirst spoke with Puratos about sourdough and other home-baking trends.  

Meanwhile, in July, a renewed interest in home-baked products brought more natural bakery NPD into the spotlight, which included trends toward fortifying bread to enhance its nutritional value.