SOUTH AFRICA – SASKO, PepsiCo’s iconic baking brand in South Africa, has shut down bread production at its facility to pave way for a comprehensive food safety investigation.
The investigation was triggered by a food contamination incident when a woman discovered rodent remains baked into her loaf of bread.
Bread is a daily staple in most South African households, used for packing lunches, breakfast, or even snacks. Nombulelo Mkumla described the incident as “traumatic and disgusting.”
“I recently bought Sasko bread from Spar on August 27th. That same day, I made toast after work and ate the bread. The following day, I did the same. Then, on the morning of August 31st, I took the bread out of the fridge to make toast and noticed something disgusting and terrifying. I took a picture and sent it to my friends. One of them pointed it out,” she explained.
“I was in denial at first, thinking it might be something else, but the possibility of a rat made sense. It could have gotten into the bread at the factory, and no one noticed.”
In response, the company launched an immediate investigation, engaging third-party service providers to thoroughly inspect the production facility.
PepsiCo stated that as part of their strict safety protocols, continuous monitoring and inspection of bakery facilities and production batches are conducted to ensure compliance with food safety regulations and to maintain product quality.
No similar complaints have been reported, leading the company to believe this is an extreme and isolated incident.
“The investigation has not uncovered any visible signs of rodent infestation, nor any failures in our ongoing food safety systems and preventative measures,” the company said in its statement.
South Africa is facing several complex food safety challenges affecting both the food industry and public health.
Pest control in bread factories is essential for maintaining hygiene, ensuring product quality, complying with food safety regulations, and preserving the company’s brand image.
Although the risk of disease transmission from rats through baked bread is extremely low, it is not entirely impossible.
Most pathogens that rats may carry, such as Salmonella or Leptospira, are typically destroyed by the high temperatures used in baking. Standard baking temperatures (above 180°C or 350°F) are generally sufficient to kill these pathogens.
The main risk arises from contamination of raw ingredients or contact with baking equipment and surfaces before baking.
Sign up to receive our email newsletters with the latest news updates and insights from Africa and the World HERE.
