The consumption of minimally processed vegetables has increased in recent years as consumers are searching for a healthy and practical diet. Because it’s a type of food consumed most often “in natura”, over-handling before consumption and storage for inadequate time/temperature can lead to the risk of consumer contamination by pathogenic microorganisms. The objective of this work was to evaluate the microbiological condition of minimally processed vegetables commercialized in supermarkets in Campinas/SP/Brazil. Twenty samples were evaluated for the presence of: coliforms at 35-45ºC and Escherichia coli (APHA method); Listeria monocytogenes (BAM/FDA method replacing Oxford Agar by Palcam Agar); Pseudomonas aeruginosa (Cetrimide Agar); count of aerobic mesophilic (APHA method); and molds and yeasts (APHA method). All samples presented counts >1.1x10³MPN/g of coliforms at 35ºC, 17 samples (85%) had coliform at 45ºC >10²MPN/g (which is the limit established by Brazilian legislation - RDC nº12/2001). Seven samples had the presence of E. coli with counts between 23 and >1.1x10³MPN/g. Four samples (20%) showed P. aeruginosa counts between 1.0x103 and 2.5x105CFU/g, which shows a high risk of food spoilage and contamination of the consumer, since these microorganisms proliferate at refrigeration temperature. L. monocytoges was absent in all samples. All samples showed high counts of aerobic mesophilic (>1.2x105CFU/g). Eleven samples (55%) showed molds and yeasts, and 7 of them presented values above 2.5x103CFU/g. The presence of coliform group microorganisms and the high counts of indicator microorganisms indicates failures in the production process of the plants (with the use of contaminated fertilizers), oro-fecal contamination during handling, failure in the pre-sale hygiene process and inadequate temperature/time storage. Direct consumption can become a health risk for the consumer, which can develop food-borne diseases, especially in people with poor immune systems. Good practices must be applied since planting, handling and storage of the product to avoid contamination.