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The use of propionic acid as a preservative in products such as chocolate, pickles, pastries and bakery goods is widespread because of its fungicidal properties. This acid is nonnally employed in fonn of its salts. A total of 191 samples of loaf bread were analyzed. The samples were collected from supermarkets and bakeries ofthe nine regions ofBelo Horizonte. The propionic acid was extracted with ethyl ether in acid medium with quantification by gas chromatography using a flame ionization detector. Concurrently, the moisture and the counting of fungi and yeast was done.The analyses were executed during the period of validity of the products; a large variation in these periods was observed even among products of the same brand and type of bread. The mean propionate content encountered was 0,13%, expressed as propionic acid. The degree of condemnation was 12,56%, based on the brazilian legislation. A total of 12,70% of the samples presented fungi and yeast counts over the maximum limit. In the samples analyzed for moisture, 66% presented levels above the maximum limit of 35% w/w for whole wheat or rye bread or 30% w/w for others breads.
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