Açaí, a traditional fruit from the North and Northeast regions of Brazil, has gained space in the food industries in recent years, such as in the production of pulps, ice creams and liqueurs. However, microbiological quality is still a challenge faced by these industries. Given this fact, this study’s objective was to analyze two brands (A and B) of açaí pulps marketed in Vale do Jaguaribe - Ceará, Brazil. The analyzes were carried out with three different batches of each brand, following the parameters required by Normative Instruction no. 161 of July 1, 2022, which establishes microbiological standards for food, regarding Escherichia coli, Salmonella and Molds and Yeasts (BL). The analyzes of E. coli and BL were performed in triplicate at dilutions 10-1, 10-2 and 10-3, while Salmonella was analyzed in duplicate without serial dilution. Brand A presented BL results of 1.16x105 CFU/g - 2.25x104 CFU/g - 3.20x104 CFU/g, in batches 1, 2 and 3, respectively, while brand B presented 2.19x106 CFU/g for batch 1, 1.27x104 CFU/g for batch 2 and 1.60x106 CFU/g for batch 3. Both brands presented BL contamination significantly exceeding the maximum values established by law. Regarding the E.Coli analysis, it was possible to notice gas formation in the test tubes at all stages of the analysis for brand A, indicating hygienic-sanitary standards outside the normal range, since the pulp does not undergo a pasteurization process. Therefore, the contamination may be linked to Good Manufacturing Practices. Meanwhile, brand B did not present E. Coli and Salmonella. Given the results presented, it is possible to conclude that microbiological quality standards are not being met by açaí pulp processing industries in the state of Ceará.