Campden BRI probes food safety risk for bread products A new research project to help manufacturers and retailers understand and control the potential risks posed by clostridium botulinum in bread products has been launched by Campden BRI.
The project will identify the factors that prevent the growth of
C. botulinum on breads to ensure safe products for consumers. Proteolytic
C. botulinum is a pathogenic bacterium that theoretically has the potential to grow in association with long shelf-life breads and similar products, particularly if they are Modified Atmosphere Packaged, said Campden BRI.
The organisation s microbiologist and project lead Phil Voysey said baked and part-baked goods were generally considered microbiologically safe. But they could still support the growth of pathogenic microorganisms that cause illness in humans.