The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in southern Rio Grande do Sul

RESUMO

The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above maximum limits (30