according to some authors the high density of these contaminants generally corresponds to poor cleaning practices and or the use of unhygienic techniques in using of equipment the aim of this work was the study of the presence and growth of contaminating fungi in some commercially suitable yoghurts both to verify the hygienic conditions of a product ready to sell and to value critical moulds presence this first investigation that is included in a wider study had principally looked at to define limit valucs to insert in HACCP procedure about dairy products so that emphasize a risk factor still poorly considered to human health