ABSTRACT In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microben. The growth were further suspected to biochemical tests, characterization for confirmatory diagnosis organism isolated include staphylococcus aureus, clostridium perferingens, Clostridium botulism and vibroi parahamolyticus. The evaluation show that Abakaliki Garri have more microbial spores than others. This can be because of handler or jute bag or moisture which help in the increase of the microbial load. This was involve the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo imene Aba and collected from the major marketing site Ogbetet main Enugu. The sample digest were extracted wing equal oplungs of sterile distilled water and serially distilled appropriately and the cultured for the growths of microben. The growth New further subject to biochemical tests characterization for canisimatory diagnosis. Organism isolated indade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica LIST OF TABLES TABLE ONE: Plate count Per ml of viable microorganisms from the four different Garri samples.TABLE TWO: Standard plate count of different colonial forms from the four different Garri samples.TABLE THREE: Ph READING OF Garri samples from different locationTABLE FOUR: Preliminary identification of bacterial isolatesTABLE FIVE: Biochemical test for the identification of bacterial isolates for the four different Garri samples TABLE SEVEN: Average pH reading, Average count pen ml and types of bacterial organisms isolated from the four different Garri samples. TABLE OF CONTENTS Title page Certification Dedication Acknowledgement Abstract List of tables List of figures Table of cosntent CHAPTER ONE INTRODUCTIONCHAPTER TWOLITERATURE REVIEW2.1 Food as a vehicle for certain diseases2.2 Types of food poisoning organisms2.3 Treatment of food poisoning2.4 Prevention of food poisoningCHAPTER THREE3.1 Material and methods3.2 Methods3.2.1 Sterilization of materials3.2.2 Collection of samples3.2.3 Preparation of culture media3.2.4 Preparation of samples3.2.5 Serial / 10-fold dilution technique3.2.6 Plating technique3.2.7 Bacterial count, gram staining and microscopic work3.2.8 Biochemical test for identification of bacterial isolatesCHAPTER FOUR4.0 RESULTSCHAPTER FIVE5.1 Discussion5.2 Conclusion / recommendation5.3 Appendix5.4 References