The paper presents study results of the microbial community associated with leaf vegetable products during its transportation and short-term storage. The authors have determined the number and composition of microorganisms that live on the surface (epiphytes) and inside (endophytes) of parsley and dill leaf tissue after three- and six-fold unloading of the product and its subsequent storage for 3 days at a temperature of + 4°C. It has been revealed that the number of microorganisms...