Why is bread not a high risk food?

* Low water activity: Bread has a relatively low water activity, which means it's not a good environment for the growth of most bacteria.

* High acidity: Most breads have a pH below 4.6, which makes it difficult for bacteria to survive.

* Short shelf life: Bread doesn't last very long, so there's less time for bacteria to multiply.

* Cooking process: The high temperatures used to bake bread kill most harmful microorganisms.

* Typically eaten fresh: Bread is often consumed fresh, reducing the risk of bacteria growth.

However, there are some factors that can increase the risk of foodborne illness from bread:

* Improper handling: Bread can become contaminated if it's handled with dirty hands or if it's exposed to cross-contamination from other foods.

* Improper storage: Bread can become moldy if it's stored in a humid or warm environment.

* Unpasteurized ingredients: If bread contains raw eggs, milk, or other unpasteurized ingredients, there is a higher risk of contamination.

* Specific types of bread: Some breads, like sourdough, may have a higher water activity and pH, making them more susceptible to bacterial growth.

Overall, bread is a relatively safe food, but it's important to follow proper food safety guidelines to minimize the risk of foodborne illness.