[Sca-cooks] Salt Rising Bread

Terry Decker t.d.decker at worldnet.att.net
Sat Aug 11 11:49:28 PDT 2007

C. perfringens has a number of variants that do different things.  If C. 
perfringens is the leavening agent in salt rising bread, then it is probably 
a variant related to the one that produces gas gangrene, the object of 
leavening being to lighten the dough by filling it with gas bubbles.

Since Clostridium food poisoning is usually from undercooked meats, I doubt 
there is much of a problem with the bread, as it is thoroughly baked.


> Just a tidbit for reference, here is a paragraph from the FDA webstie
> regarding C. perfringens:
> "The common form of perfringens poisoning is characterized by intense
> abdominal cramps and diarrhea which begin 8-22 hours after consumption of
> foods containing large numbers of those C. perfringens bacteria capable of
> producing the food poisoning toxin. The illness is usually over within 24
> hours but less severe symptoms may persist in some individuals for 1 or 2
> weeks. A few deaths have been reported as a result of dehydration and 
> other
> complications."
> I'm hoping it is a different thing you found that is the leavening agent 
> and
> not what I think I see.
> niccolo difrancesco
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