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"Bleeding Bread. A quite rare bacterial bread (q.v.) infection in which blood-red spots appear in the interior crumb (q.v.) of bread. It is caused by the bacterium Serratia marcescens and by the yeast (q.v.) species Saccharomyces glutinosus. In advanced stages, the affected areas may liquefy to form red drops, a condition that is referred to as ""blood rain."""