Microbiological analyses and safety evaluation of nono was investigated by assaying for the presence of some microorganisms frequently implicated in food safety problems and spoilages including E. coli, S. aureus, Shigella and Salmonella sp. Others included aerobic mesophilic, anaerobic mesophilic, psychrotrophic microorganisms and yeasts and mould counts. E. coli, S. aureus, Shigella, Salmonella, aerobic mesophilic, anaerobic mesophilic, psychrotrophic microorganisms and yeasts and moulds were isolated in varying degrees with a range of 7.89, 6.60, 6.00, 6.50, 8.90, 6.30, 4.30 and 4.30 log10 cfu mL-1, respectively. Overall mean values of these counts were also 2.21, 1.51, 0.30, 1.17, 3.76, 1.76, 0.76 and 1.23 log10 cfu mL-1, respectively. Present Laboratory prepared nono did not contain any of the assayed organisms. There was statistically significant (p<0.05) difference between the means of the microbial groups at 95% confidence interval. Of the market nono samples analyzed, 86 (43%), 56 (28%) and 16 (8%) were positive for E. coli, S. aureus and Shigella sp., respectively. 48 (24%) harboured Salmonella sp. Shigella sp. was not detectable in three areas under study while E. coli approximately had the highest number of occurrence. Nono consumed in the said area has potential health risks to consumers. Proper hygiene in the process-line of nono was recommended.