The jícaro plant (Crescentia alata) is a small tree that can reach a height between 6 and 13 meters. It produces globular fruits that are born directly from the trunk and branches, which have a hard bark and inside contain a pulp with a characteristic odor and sweet taste, in the middle of which are the seeds. (Ramirez et al., 2008). Scientific reports that support the quality and safety of this food are scarce.In this investigation, the presence of pathogenic microorganisms (Escherichia coli, Pseudomonas aeruginosa, Staphyloccocus aureus, Salmonella spp, molds and yeasts) was identified, using the USP 36 - NF 31 technique, which consists of pre-enrichment, enrichment and selective medium for each of the microorganisms, and thus in this way assess the safety of jicaro pulp (Crescentia alata). The study was carried out in the Community of Cayanlipe, Municipality of Somotillo, Department of Chinandega, Nicaragua; Non-probabilistic sampling (N=5) was performed for convenience. Samples (n=28) were taken in situ (swab) of the product, from the storage bags, and everything that is in contact with the food, was carried out in duplicate.The results obtained confirm that Escherichia coli (71.43%, n=28), Pseudomonas aeruginosa (50%, n=28), Staphyloccocus aureus (57.14%, n=28), Salmonella spp (42.86%, n=28), molds (60.71%, n=28) and yeasts (57.14%, n=28), are present in processed jicaro (Crescentia alata) pulp, product of direct or indirect contact with fecal material, not washing prior to processing (100%, n=28)