Studies were carried out to assess the effect of processing on the microbial load of cassava meal products sold within Enugu metropolis using appropriate analytical techniques and standard biochemical procedures. Eight pathogenic organisms (Staphylococcus aureus, Escherichia coli, Klebsilella pneumoniae, Streptococcus spp., Salmonella enteritidis, Aspergillus niger, Bacillus cereus and Candida albican) were isolated from the processed and unprocessed cassava meal samples. The pH of the processed samples was between 4.9 and 5.4, thus promoted the growth of the pathogenic organisms. The percentage bacterial counts in the processed and unprocessed samples were 44.3, 43. 65, 7.45, 2.70 and 1.99% for S. aureus, S. entritidis, K. pneumoniae and Streptococcus spp., respectively. The percentage fungal contaminations of the processed and unprocessed samples were 67.04, 27.58 and 5.37% for A. niger, B. cereus and C. albican respectively. The processed and unprocessed samples harboured the isolated pathogenic organism in the following order: kpu>garri>abacha>unprocessed cassava. The mean bacterial and fungal counts in the processed and unprocessed samples were within tolerance limits.

Key words: Bacteria, fungi, contamination, disease, cassava, abacha and garri.