This study was carried out to ascertain the bacteria quality of kunun-aya from Wukari metropolis. A total of nine (9) samples, three from each of the wards (Avyi, Hospital and Puje) in Wukari and laboratory prepared sample (control) were evaluated for bacterial load and presence of bacteria using standard microbiological techniques. The results show that the pH of the kunun-aya samples were within the acidic range of 2.03 to 2.16. The total bacterial count ranged from 1.3 x 10⁷ cfu/ml to 2.2 x 10⁷ cfu/ml while control was 3.0 x 10³ cfu/ml. Total coliform and staphylococcal counts ranged from 1.0 x 10³ cfu/ml to 7.0 x 10³ cfu/ml and 4.0 x 10⁴ cfu/ml to 8.0 x 10⁴ cfu/ml with control having < 10 colonies respectively. Bacteria isolated and their distributions show that Klebsiella species was present in samples AVY1, AVY2, HSP1, HSP2, PUJ2 and PUJ3, Bacillus species was present in samples AVY1, HSP1, HSP2, PUJ2 and control, Staphylococcus aureus was isolated from all the samples except HSP, PUJ2 and control, Citrobacter species, Salmonella species, Shigella species and Micrococcus species were only isolated from samples HSP1, PUJ1, PUJ3 and control respectively, Proteus species was isolated from PUJ1 and PUJ3, Pseudomonas species was present in AVY3 and PUJ1, Escherichia coli, was present in AVY1, HSP1, HSP2 and PUJ1 while Enterococcus species was isolated from HSP1, PUJ2 and control. The occurrence of these isolates shows that Staphylococcus aureus was the highest, 7 (70%), followed by Klebsiella species and Bacillus species having occurrences of 6 (60%) each, Escherichia coli, 4 (40%), Enterococcus species, 3 (30%), Proteus species and Pseudomonas species, 2 (20%) each while Citrobacter species, Salmonella species, Shigella species and Micrococcus species have the least occurrences of 1 (10%) each. The high bacteria count and the presence of potential pathogenic bacteria in some of the samples is an indication that they were contaminated and this can potentially pose a health hazard to the consumers. Hence, the need for producers and food vendors of kununaya to take hygienic measures in preparation and storage of the product to avoid outbreak of diseases associated with the organisms encountered in this study.