The rope spoilage of bread is a major problem of breadmaking occurring in the hot season and leading to the rapid alteration of bakery products. It consists in bacterial decomposition of the bread crumb, spoilage organisms being heat-resistant spores of bacteria Bacillus subtilis, Bacillus mesentericus and Bacillus licheniformis which can survive during the baking process. The aim of this paper was to study the influence of calcium propionate addition on the occurrence of rope spoilage after baking and storage and on the physico-chemical and organoleptic characteristics of the wheat bread. It was proven that the addition of calcium propionate in doses from 0.2% relative to the mass of flour is effective to prevent the occurrence of rope spoilage of bakery products made from highly contaminated flour, but it causes some undesirable changes in the sensory and physico-chemical properties of the bakery products such as bread volume reduction, undeveloped porosity and foreign smell. Therefore, the studies will continue with the exploration of other methods more appropriate with the bread quality and able to prevent the occurrence of rope spoilage in bread.