## 4 Discussion
[7], just after production, the TYMC was below the detection threshold, but during one month of cold storage (4 \({}^{\circ}\)C), substantial growth was observed to average 5.5 log CFU/g, whereas in the modified product the TYMC was approximatelyabout 3 log CFU/g during the whole 3 months cold storage period. A similar count of the TYMC was identified in the study of [PERSON] et al. [28], where pulse-based snack bars contained yeasts and moulds at around 5.1 log CFU/g during storage at room temperature but 4.3 log CFU/g stored at 4 \({}^{\circ}\)C. The research of [PERSON] et al. [27] revealed approx. 0.78 log CFU/g in cereals-based bars, whereas in popped pear millet bars during storage at ambient temperature the TYMC was below the detection limit [31]. Nevertheless, after analysing the presence of yeasts and moulds it can be stated that applied changes positively influenced this safety characteristic mainly because selected mycotoxins were not detected (Table 3), which means that moulds did not find the proper condition for toxin production. Regarding food pathogen occurrence, the tested high-protein bars were free from Salmonella spp. but Staphylococcus aureus and _B. cereus_ could be possible hazards in this kind of product. Although the number of S. aureus did not exceed 3 log CFU/g, and the possibility of toxin production was low, additional preventive measures should be implemented to protect the product more efficiently. The more serious risk arises from the occurrence of _B. cereus_. Under EU food law, the limits are set only for dried infant formulas and dried dietary foods for special medical purposes intended for infants below six months of age, and allow the presence of _B. cereus_ up to 500 CFU/g [32]. Most cases of food-borne outbreaks caused by the _B. cereus_ group have been associated with concentrations above 5 log CFU/g. Nevertheless, cases of both emetic and diarrheal illness have been reported involving lower levels of _B. cereus_. At postharvest, the main management option for controlling _B. cereus_ group strains in the food chain is to maintain the foods refrigerated at \(\leq 7\,^{\circ}\)C. Other efficient control measures include heat treatment, high hydrostatic pressure, pulsed light, irradiation and chemical sanitisers. Because some of these may fail to inactivate spores, effective methods should be established, for example, a combination of the above-mentioned procedures [33]. For example, [PERSON] et al. [34] found infrared radiation (IR) effective in the inactivation of Bacillus subtilis spores, and the combination of IR heating with UV irradiation markedly accelerated the killing efficiency of microorganisms on fresh figs [35]. The results of [PERSON] et al. [31] suggest that proper packaging material may improve the microbial stability of snack bars. In this research, the product packaged in metalized polyester polyethylene (MP) contained about 1 log CFU/g less the TVC than wrapped in high-density polyethylene (HDPE) foil. The iroasting step of spelt flakes was not effective enough to inactivate all _B. cereus_ cells or spores. The presence of _B. cereus_ was found in all tested variants. It is worth noting that the B3 bar was the least contaminated with pathogenic spores, so perhaps its composition played a role in the dynamics of pathogen growth. Water activity (aw) as an indicator of water availability allows prediction of the course of biological processes, especially the growth and development of microorganisms. A higher aw value indicates a better condition for microbial growth. Generally, the minimum aw at which microorganisms can grow is 0.60, but these numbers are variable. The minimum aw of most bacteria is approximately 0.87. Survival of only a few cells of some foodborne pathogens may be sufficient to cause disease. In a desiccated state, metabolism is greatly reduced, i.e., growth does not occur, but vegetative cells and spores may remain viable for several months or even years [10]. Measured values were approx. 0.65 at the beginning of the storage and increased to approx.