Who decides the shelf life of bread?

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Whether to buy or not is always a dilemma for food lovers. Even for bread, some have a shelf life as short as 1 day, while imported bread from countries such as Germany, Denmark, or France usually has a shelf life of between 6 months and 1 year. So the question is: do these \"long-life\" breads use more preservatives, additives, and other ingredients in their formulation? Will it pose a threat to health? Would you still dare to eat bread with a shelf life of up to 1 year? Due to its high nutritional content and relatively high moisture level, bread is particularly suitable for mold growth, leading to **spoilage**. Especially during the hot and humid summer and autumn seasons, bread can mold and spoil within two or three days, losing its edible and commercial value. Therefore, when producing bread products, manufacturers often add preservatives to extend the shelf life and time bread can be sold on the market. Using food-grade preservatives in appropriate amounts within **standard limits is safe, but some manufacturers, in pursuit of higher profits, use these preservatives illegally or in excessive amounts, resulting in excessive levels of preservatives in bread products and posing a potential risk to consumer safety. Dehydroacetic acid, also known as dehydroacetate, has the molecular formula C8H8O4 and a molecular weight of 168.15. It is a colorless crystal or light yellow powder that is insoluble in water but soluble in certain organic solvents. Dehydroacetic acid and its sodium salts, as antimicrobial and preservative food additives, are widely used in foods such as mooncakes, rice cakes, meatballs, and cookies. However, long-term excessive intake of dehydroacetic acid may have certain effects on human health. **Standard GB 2760-2014 \"Standards for the Use of Food Additives\" stipulates that the maximum amount of dehydroacetic acid and its sodium salts that may be used in pastries, bread, fillings for baked goods, coatings applied to the surface of such products, compound seasonings, and preprocessed meat products is 0.5 g/kg. Additionally, this standard specifies that when food additives with similar functions (such as colorants, preservatives, and antioxidants) are used together, the sum of the proportions of each additive’s usage relative to its maximum allowable level should not exceed 1. Experts in food safety from Spuny Testing explain that the use of dehydroacetic acid is subject to strict controls in China; the amount of this additive used in corresponding products, when it meets the relevant standards, is considered relatively safe. “Although the \"long-life\" bread uses food additives, preservatives, antioxidants, and similar substances to extend its shelf life, it remains safe as long as their use is within the limits permitted by national standards.