19 samples of marine salt (NaCl), granular type, from different salines, were analized to verify the microbial flora and the presence of "food-poisoning" bacteria. The material presented a great contamination by saprofit microorganisms, aerobic and anaerobic bacteria Gram positives and negatives, proteolitics, pigmented, sporulated, yeast and fungi. The high incidence of "red halophilic bacteria", responsible for meat deterioration, fish and other salted products, was studied. The frequence, in 15 samples of salt, of sporulated heat-resistant bacteria was estimated at 33% containing one salt termophilic germ. For anaerobic microorganisms the positiveness reached 80%, sporulation processed in 40% of the isolated cultures. The index for yeast and fungi was 73% and 93%, respectively.