Fungus research in commercial cereal bars

Abstract

The contamination of fungus in commercial cereal bars has become more analyzed over the years, since this food provides a favorable environment for the growth of these microorganisms, since they have high carbohydrate concentration, low water activity and high acidity, the latter related to the addition of fruits. Fungus are potentially harmful to health in immunocompromised individuals, as in the case of patients with Acquired Immunodeficiency Syndrome (AIDS) and those who undergo chemotherapy. With increased adherence of healthy, nutritious and practical foods such as cereal bars, there is also an increased risk of food poisoning through microorganisms. The objective of this study was to evaluate microbiologically the presence of fungus in commercial cereal bars and to identify the macro and microstructures of isolated fungus. Seven groups of brands of cereal bars composed of the most varied flavors, such as strawberry, coconut, banana, mango, guava, apple pie and lemon tart were  researched. Initially, a 10% Tartaric Acid Potato Dextrose Acid (APD) surface spreading technique was used, which was inoculated with 0.1 mL of the sample diluted in peptone water at 10-1 , 10- 2 and 10-3 concentrations. In order to evaluate the growth of the fungi, macroscopically the texture and color of the colony, the color of the reverse and the aspect of the colony, and microscopically, the structures of reproduction and nutrition through the microculture were observed. Among the samples, three were positive, in which the presence of the fungus of the genus Penicillium sp was verified, being necessary the microbiological control for this fungus. Thus, it is suggested to include the evaluation of these in laboratory analyzes of quality control, since, when present, these microorganisms present a risk to the consumer's health due to the potential production of mycotoxins by some species of fungus. It is also understood that there is a need for microbiological control throughout the production process, from planting to the final product commercialization stage.