Representation of presence or absence of the microorganisms found in the plates with its respective ways of Culture, samples of tea 24 and 48 hours after its preparation. Quarrel the use of teas is one practical sufficiently common one, also in children. CESAR et al. (1996); FLOWERS & MENGUE. (2005); CARVALHAES et al. (2007). Therefore, the guarantee of the quality of the same is a concern, seen the new specific legislation published (RDC 10/10) in order to authenticate the sanitary fiscalizao of the quality of the same ones in the commercialization sector.

Passveis of microbiana contamination, the teas can propagate some microorganisms, pathogenic or not. This contamination can be associated to the conditions of preparation, as for the hygienical-sanitary questions, as much how much to the previous contamination of the raw material (vegetal drug), had to its bad preservation, different used technologies, text of humidity, among others. GOMES et al. (2008). Characteristics of the proper plant can be considered as intrinsic factors for contamination.

Already the extrinsic factors are those related to the storage place, ambient way of preparation, factors. MELO et al. (2005). To acquire a product in safe, idoneous establishment they are factors essential to prevent some risks of contamination. The microbiana contamination of a product can cause alterations its physical properties and chemical and still it characterizes risk of infection for the user. BRAZILIAN FARMACOPIA. (2010). The Druggist has as paper the orientation of the consumer for the correct use of the teas, since its acquisition until preparation way, since the contamination can to be proceeding from its incorrect use, as for example for the disrespect the hygienical-sanitary conditions. The microbiological aspect deserves indispensable attention, since it indicates positividade or it does not stop pathogenic microorganisms, verifying the existence of risks to the public health.