English-style crumpets (pH 6--8, aw 0.97--0.99) are a popular baked product enjoyed by consumers worldwide. However, over the past few years, outbreaks of food poisoning have been caused by the growth of Bacillus cereus in crumpets. This spore forming microorganism, which originates in flour, can easily survive the baking process and grow to >106 CFU/g within 3--5 days at ambient storage temperature. Therefore, control of this pathogen is essential to ensure the safety and marketability of English-style crumpets. / Initial studies were done to determine the effect of water activity ( aw), pH, modified atmosphere packaging (MAP), UV-light, bacteriocins, organic acids and esters, alone and in conjunction with each other, on the growth of B. cereus in model broth/agar systems. / B. cereus is a difficult microorganism to control in food using conventional preservation methods. Further studies are now under way to investigate novel methods to control the growth of this pathogen, particularly in high pH crumpets. (Abstract shortened by UMI.)

Bacillus cereus has been responsible for several food poisoning outbreaks involving high moisture-high pH (aw ~ 0.98, pH ~ 8.8) English-style crumpets. Two novel methods, involving sorbohydroxamic acid (SHA) and mastic essential oil (MO), were evaluated for their potential to inhibit the growth of this pathogen and other selected spoilage and foodborne pathogens in high moisture, high pH English-style crumpets. / While sorbic acid only controlled the growth of B. cereus at pH 5 and 5.5, SHA proved effective at all pHs and concentrations under investigation. MO also failed to inhibit the growth of B. cereus when added directly to agar plates. / Products were unacceptable when counts increased from 103 CFUIg to 106 CFU/g or sensory scores reached <3 on a scale of 5. Only SHA (0.3% w/w) proved effective in high pH crumpets. (Abstract shortened by UMI.)

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