The changing pace of life, ways of spending free time, and the search for consumer products of specific nutritional properties force food producers to introduce products providing the expected nutritional value. The demand for low-processed food, ready for consumption and at the same time microbiologically safe, is linked to the growing nutritional awareness of consumers. Fruit mousses, intended both for child and for adult consumers, match this direction of convenience product market development. The purpose of this study was to evaluate selected microbiological characteristics of fruit mousses commercially available in the Tri-City of Poland. A total of 24 fruit mousse samples were tested, of varied compositions, made by 4 different producers. The total count of aerobic mesophilic bacteria and the count of filamentous fungi and yeasts were determined in the test material. The analyses were conducted by the traditional plate method, on the day of purchase and after being kept in cold storage for 24 hours, in accordance with the manufacturer's recommendations. A total of 12.5% of the mousse samples tested on the day of purchase failed to meet the microbiological purity criteria for aerobic mesophile and fungus TMC.