Masa is a fermented bread-like product, which is round in shape with brown colour and smooth surface made from millet, maize, or rice flour. The total bacterial aerobic plate count, coliforms, mould, yeast and staphylococcal counts of Masa were determined. Discrete colonies appearing on incubated plates were isolated and identified. The results showed that South-east of University area had the highest bacterial counts, ranging from 4.26 x102 to 8.33 x102CFU/g and coliforms counts (1.331 x102 to 3.14 x102CFU/g). Northeast sample had the highest yeast count (3.2 x102 to 1.0 x102 CFU/g). Mould count was the highest in South-west ranging from 1.03 x102 to 2.331 x102CFU/g, while staphylococcal count was high (2.041 x102 to l. 061x102CFU/g). The result indicates that Masa contain different type of microorganism like Shigella spp, Salmonella spp, Pseudomonas sp, E coli and Staphylococcus. Hence Personal and environmental hygiene is required during production of Masa to avoid food borne illnesses.