The consumption of freshly prepared juices is increasing as consumers are searching for healthy products. As the juices are produced and consumed without any additional process, the hygiene in preparation is important to avoid microbiological contamination to consumers. The aim of this work is to analyze the microbiological contamination of orange juice prepared by two different methods.Twenty samples of manually and 20 of mechanically prepared orange juice was collected in restaurants from Campinas-SP and analyzed in the clinical laboratory of Metrocamp College. All samples were analyzed by the presence of coliforms at 35 and 45ºC, E. coli, total aerobic mesophic bacteria, coagulase negative Staphylococcus and mold and yeasts, by APHA method. The analyzes results of manually prepared juice was: 15 samples had coliforms at 35ºC counts above 10²CFU/ml; 11 had coliforms at 45ºC above 10²CFU/ml (above the Brazilian law limit, being unfit for consumption); E. coli in 3 samples with 3,6CFU/ml; 16 samples with coagulase negative Staphylococcus counts above 10²CFU/ml; and molds and yeast in all samples with up to 5.3x105CFU/ml. The results of mechanically prepared juice was: 9 samples above 10²CFU/ml for coliforms at 35ºC; 1 sample unfit for consumption with coliform 45ºC above 10²CFU/ml; 1 sample with 3,6 CFU/ml of E.coli; all samples with aerobic mesophic up to 8.2x106CFU/ml; 14 samples with coagulase negative Staphylococcus above 10² CFU/ml; and all samples with mold and yeasts up to 6.0x105CFU/ml. Samples of manually prepared juice had high counting of all microorganisms, being a risk to consumers, especially to consumers with fragile immunologic systems, as children and elderly. Therefore, most of contamination must be a cross-contamination and a lack of hygiene by the people who prepare the juice. Processing the orange by an equipment prevent the contamination of the samples and avoid the transmission of foodborne diseases to consumers.