Applied and Environmental Microbiology published (Vol 91, No 4) an article by Branner et al. on an outbreak of Bacillus velezensis as a cause of “ropey bread.” The article appears to be the first mention of Bacillus velezensis as a contributor to the re-emergence of rope spoilage in the bakery industry. Given the ability of B. velezensis to be an effective biocontrol agent and to grow at pH and water activity levels of many baked goods, there is a need to study issues along the entire food chain to balance the impact of biocontrol additives on food production and safety. Thirty-five employees identified as having been at a celebration event across 11 sites. The Ohio Department of Health Bureau of Public Health Laboratory analyzed the leftover cake. The odds that cake caused symptoms were 9.23 (1.02–83). Enteric symptoms developed 0.41–4.5 hours after exposure, with 5 of 12 cases having latent diarrhea. Cakes were positive for Bacillus velezensis. Given the ability of B. velezensis to be an effective biocontrol agent and to grow at pH and water activity levels like many baked goods, there is a need to study issues along the entire food chain to balance the impact of biocontrol additives on food production and safety. @ https://journals.asm.org/doi/10.1128/aem.02570-24