There is comparatively little information available on the bacteriology of bread. The little that has been recorded appears to have focused essentially on the so-called 'diseases' related to bread.
Studies seem to revolve on whether the bacteria in bread originate from the yeast, the milk, the flour, or are introduced by the workmen employed in the manufacturing process. Another study has looked into the aspect of whether these bacteria survive the baking temperature.
Investigations into the diseases of bread have yielded consistent results. It was observed that wet gossamer-like threads were visible when bread is broken or cut. This result was observed usually when the bread was slimy or sticky. It is believed that the presence of certain organisms is accountable for these phenomena which are known in the trade as ‘bleeding bread’. The presence of these organisms is noticed in sour bread.
Whether non-spore bacteria survive baking temperatures is not clearly known. The bacteria found in flour and bed show a marked similarity. So, it may be safe to conclude that bacteria in flour do in fact survive the baking process. One researcher into bread related diseases is firmly of the belief that all such diseases arising out of microorganisms, except for ropy bread, are external in origin. But others are equally firm in a view that counteracts this belief. The issue remains unresolved.
There have been instances of the spread of typhoid as a result of bread consumption. However, in these cases there is evidence to believe that the disease originated from extraneous sources. It is very possible that such contamination arises from exposure to dust flies etc.
The results of another test that were conducted clearly indicated that bread stored in unsterile conditions had more bacterial infection on the surface than those of test samples.
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