Chimo, a hand made product derived from tobacco, in the shape of soft blackish pasta has been used by our farmers from pre-Columbian time and constitutes in our country the main form of the so-called tobacco for oral use or chewing tobacco, causing alterations in the oral mucous membrane with tissue damage. In this work the microbiological characterization of four commercial chimo presentations of frequent use in the state of Merida-Venezuela was made. Samples were diluted with sterile peptone water and then cultured in different media: plate count agar, blood agar and brain heart infusion agar, which were incubated at 37oC under aerobic conditions and the last two were also incubated under microaerobic conditions, the samples were also seeded in sabouraud dextrose agar media and incubated at 25oC for 5 days. After the incubation period bacterial growth was not observed in any of the cultured media different from the abundant fungal growth observed specially from the genus Rhizopus, Aspergillus, Rhodotorula, Fusarium, Penicillium, Helminthosporium, y Hormodendrum which are not habitually found in humans but could cause health damage in chimo consumers specially those who are immunodepressed and sensible to opportunistic mycosis as well as intoxication by mycotoxins which are toxic metabolites produced by different kind of fungi which can be carcinogenic.