Keywords
fungi
contamination
food safety
How to Cite
Abstract
Cereal bars have been widely consumed by persons who for healthy food as they are rich in fibers, protein,
carbohydrates, minerals and vitamins. However, these nutrients are prone to cause microorganisms
proliferation as fungi, which may cause mycotoxicosis. Fungal contamination in marketed cereal bars was
investigated. The study was carried out in duplicate, analyzing 20 light product samples and 20 non-light
samples of two different lots from ten brands marketed in the region of Campinas, SP. The conventional food
microbial techniques were performed for fungi counting and identification. Eight samples (40%) of the first
batch were contaminated with fungi, being four light samples and four samples of non-light bars. From the
second batch, 11 samples (55%) showed fungi contamination, being three non-light cereal bars and eight
light samples. Six genera of fungi (Aspergillus sp, Penicillium sp, Rhizopus sp, Mucor sp, Cladosporium sp e
Candida sp) were isolated, evidencing that the quality control of these foods has to be improved, as well as
in including the concerned microorganism analysis by the Brazilian food legislation.
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