Survival and growth of Bacillus cereus in bread

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Abstract
Bread doughs were artificially inoculated with spores of six Bacillus cereus strains at different inoculum levels and counts of survivors in bread determined during storage at 27.5.degree. C. No B. cereus were isolated from the centre crumb of 400 g loaves when the dough contained less than 104 spores/g whereas with 800 g loaves survival occurred with doughs containing 5.0 .times. 103 spores/g. With all strains there was a period of at least 24 h before multiplication took place in the bread. The inclusion in dough of 0.2% of calcium propionate, based on flour, effectively delayed germination and subsequent multiplication of B. cereus spores. It is concluded that the risk of food poisoning due to the presence of B. cereus in bread is minimal.