Potassium sorbate has hygroscopic properties and may cause things to become sticky. Moreover, it cannot kill all types of spoilage bacteria, nor can it guarantee that it will never spoil.

Based on Gram-positive bacteria (Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes) commonly found in food and Gram-negative bacteria (Salmonella, Vibrio parahaemolyticus, Fluorescent bacteria Pseudomonas) was studied in pure culture state and simulated food system. The results showed that the number of Gram-negative bacteria could be reduced by nearly 102 to 103.5 CFU/mL after adding 1 g/L potassium sorbate. , while the bacterial count of Gram-positive bacteria can only be reduced by nearly 10 CFU/mL, which shows that the antibacterial effect of potassium sorbate on Gram-negative bacteria is more than 2 times higher than that of Gram-positive bacteria.

From this point of view, it is not surprising that the center of the bread will become sticky and spoiled.