02105naa a2200205 a 450000100080000000500110000800800410001910000230006024501710008326000090025450001570026352012580042065000190167870000170169770000250171470000290173970000220176870000200179077300890181021498712022-12-16       2022    bl uuuu     u00u1 u    #d1 aCARVALHO, M. V. M.  aIdentification of filamentous fungi, assessment of extraneous matter and physicochemical analysis of artisanal and industrialized açaí cream.h[electronic resource]  c2022  aIdentificação de fungos filamentosos, avaliação de matérias estranhas e análises físico-químicas em creme de açaí artesanal e industrializado,  aAçaí (Euterpe oleracea and E. precatoria) tree produces berries that are industrialized especially as desserts, such as ice creams, creams, and açai pulp. The processing according to Good Manufacturing Practices (GMP) is fundamental to obtain safe foods for consumption. This work aimed to evaluate the quality of açaí cream marketed in Sete Lagoas, Minas Gerais, Brazil, concerning the presence of fungi and extraneous matter, as well as to evaluate certain physicochemical parameters. It was analysed 21 samples of açaí cream (10 artisanal and 11 industrialized). All 21 samples had acceptable physicochemical quality standards. However, regarding mycological analyses, 23.8% of the samples presented filamentous fungi and 100% presented yeast count. The genera of the predominant filamentous fungi were: Cladosporium spp. (93.9%), Penicillium spp. (1.7%), Rhizopus spp. (2.6%), Paecilomyces spp. (0.9%) and Mucor spp. (0.9%). A total of 57% of the samples presented extraneous matter and the vegetal tissues that represent a health risk were the main material found, therefore, there is a need for adjustments in terms of good processing practices. Keywords: euterpe, quality assessment, filamentous fungi, extraneous matters, food microscopy.  aEuterpe Edulis1 aSILVA, L. S.1 aVILELA JUNIOR, E. T.1 aCONCEIÇÃO, R. R. P. DA1 aFREITAS-SILVA, O.1 aTROMBETE, F. M.  tBrazilian Journal of Development, Curitibagv. 8, n. 10, p. 68781-68793, oct., 2022.