## 3 Results and Discussion
However, studies indicate that many microorganisms, including pathogenic ones, have been able to grow under these conditions, depending on the type of acid present in the medium [30; 31]. Filamentous fungi are generally more resistant to acidic conditions, followed by yeasts, and then by bacteria [32; 33]. Although lower pH values can serve as a form of microbial control, they should be complemented by other practices such as good manufacturing practices, proper packaging, and adequate storage and transportation conditions, among others [34; 35]. A high moisture content is observed (36.0-40.0%), which is a critical characteristic for product safety and shelf life. This elevated moisture level can promote microbial growth and the occurrence of chemical and enzymatic reactions, potentially compromising not only safety but also the nutritional, sensory, and technological properties of the product. Proper moisture control is essential to ensure product quality and prevent spoilage over time [36]. High moisture content is a critical factor for the survival and proliferation of various microorganisms, which can be pathogenic (harmful to health), spoilage-causing (accelerating the loss of sensory quality through changes in texture, odor, and flavor), or indicators of quality and hygien-sanitary conditions [37; 38]. Pathogenic microorganisms include _Escherichia coli_, _Salmonella_ spp., _Staphylococcus aureus_, _Bacillus cereus_, and _Clostridium perfingens_. Spoilage microorganisms are primarily fungi (yeasts and filamentous fungi) such as _Candidia_ spp., _Yarrowia_ lipolytica, _Penicillium_ spp., and _Aspergillus_ spp., but also bacteria like _Bacillus_ spp. and lactic acid bacteria, such as _Lactobacillus_ spp., _Pediococcus_ spp., and _Oenococcus_ spp., as well as other species from the genera _Klebsiella_ and _Enterobacter_ and the _Enterobacteriaceae_ family. Finally, indicator microorganisms include total coliforms, enterococci, and yeasts, molds, and mesophiles [38; 39]. These microorganisms can be potential contaminants in such products due to their properties, lack of standardization, and possible hygiene issues and contamination during the processing. Considering the pH, moisture conditions, and carbohydrate availability in hydrated cassava starch, food safety, and quality can be better ensured through barrier protection, which combines factors such as temperature, pH, water activity, and the addition of preservatives and specific packaging to inhibit microbial growth and extend shelf life [40; 41]. This approach creates multiple barriers to microorganism development, reducing the need for extreme measures that could affect sensory parameters [39; 42]. Therefore, to group the samples based on their similarities, a cluster analysis was conducted using pH and moisture values as the key parameters. This segmentation aimed to identify patterns and classify the samples into distinct groups with similar characteristics. The resulting clusters, along with their respective compositions, are presented in Table 2.  
Additives, specifically acidulants and preservatives, were present in 34% and 54% of the samples, respectively. Citric acid was the most used acidulant, found in 12 samples, while potassium sorbate was the predominant preservative, detected in 20 samples. The presence of acidulants and preservatives did not appear to influence any specific product patterns, as samples containing or lacking these additives were distributed across all groups.