Different moulds were isolated from sweet organic bakery products, The moulds were found both on the surface and inside the products. The main strains were Eurotium chevalieri and Eurotium herbariorum. In two samples Penicillium commune was also isolated. The spoilage seemed to depend on the Aw values of the products. The bakery products, that supported the mould growth, had an Aw values equal or more than 0.72, vice versa the ones that did not support the mould growth had a lower Aw value. The toxic potential of the isolated strains was also investigated. None of the tested moulds could produce mycotoxins in "vitro".
