Resumo Foram analisadas 20 amostras de camarão salgado, seco e/ou defumado (CSSD) escolhidos aleatoriamente, entre os feirantes e analisada as características físico-químicas (umidade, cinzas, cloretos, pH, amônia e gás sulfídrico) e microbiológicas (mesófilos, coliformes a 45ºC, fungos filamentosos e leveduras, Staphylococcus coagulase-positiva e Salmonella sp.). A contagem de bactérias mesófilas cultiváveis (BMC) variou de 4,4 x 102 a 1,0 x 107 UFC.g-1, bolores e leveduras de <1,0 x 101 a 5,0 x 102 UFC.g-1, coliformes a 45ºC de <3,0 a 2,3 x 101 NMP.g-1 e estafilococos de <1,0 x 101 a 9,9 x 106 UFC.g-1. Salmonella foi encontrada em 5% das amostras, não sendo encontrada as bactérias Escherichia coli e Staphylococcus coagulase-positivo. Parâmetros em desacordo com os regulamentos vigentes para pescado salgado e seco foram observados para a umidade (35%), o resíduo mineral (25%) e cloretos (10%). O pH das amostras de CSSD variou de 8,0 a 8,6. No teste de amônia 45% das amostras apresentaram positividade e 100% foram negativas para gás sulfídrico. O CSSD comercializado em Cruz das Almas, apresenta alta carga microbiana com a presença de patógenos, podendo ser um risco para a comunidade que o consome sem tratamento térmico posterior.Abstract We analyzed 20 samples of dried, salted and smoked shrimp (DSSS) randomly chosen among the marketer and analyzed the physical-chemical characteristics (humidity, ash, chlorides, pH, ammonia and sulfidric gas) and microbiological (mesophilic, coliforms at 45°C, filamentous fungi and yeasts, coagulase-positive Staphylococci and Salmonella sp.). The count of mesophilic bacteria culturable (MBC) varied between 4.4 x 102 to 1.0 x 107 CFU.g-1, filamentous fungi and yeast from <1.0 x 101 a 5.0 x 102 CFU.g-1, coliforms at 45ºC from <3.0 to 2.3 x 101 MPN.g-1 and Staphylococcus sp. <1.0 x 101 to 9.9 x 106 CFU.g-1. Salmonella was found in 5% of samples, were not found bacteria Escherichia coli and coagulase-positive Staphylococci. Parameters at odds with the prevailing regulations for salted and dried fish were observed for moisture (35%), the mineral residue (25%) and chloride (10%). The pH CSSD samples of ranged from 8.0 to 8.6. Ammonia test 45% of samples was positive and 100% samples were negative for sulfidric gas. The DSSS sold in Cruz das Almas, shows high microbial load with pathogens presence, may be a risk to community that consume without thermal treatment.