Abstract
This work was based on microbial analysis of street-vended cheese, Wara (fresh and fried), in Owo and Oba-Ile Akure metropolis. The study was aimed at investigating the safety and quality of traditional ready-to-eat Wara vended in the streets. The results of the findings show that the Wara samples from Owo communities recorded higher counts of microorganisms than those from Akure. Also, Wara produced in Owo had the highest contamination from a microbiological point of view. It was therefore concluded that Wara could be exposed to contamination during the production process and sales when there is inadequate hygiene and knowledge of quality control during the production process and sales.
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