Rope spoilage is one of the most frequent diseases of bread, which is caused by the activity of bacteria of the genus Bacillus. The aim of this paper was to observe, determine and discuss the evolution of the occurrence of rope spoilage in bread at Cahulpan company during the warm months of 2011–2020 period. Seven types of bread have been chosen for the study. The most cases of the rope spoilage were detected in the long loaf breads during 2011–2016 period. The occurrence of the rope spoilage in these breads was primarily caused by the use of flour with a high degree of contamination with mesophilic aerobic spore-forming bacteria of the genus Bacillus, then by the titratable acidity under 2.0 degrees of acidity and/or the slow cooling of bread after baking. Due to several internal measures applied by the company (i.e., improvements of hygienic system and bread cooling after baking, rigorous check of suppliers, careful microbiological analysis of ingredients and use since 2017 of calcium propionat as a preservative against rope spoilage) based on previous research, the incidence of the disease decreased and dissapeared after 2017.