Gari is a fermented cassava product consumed as a staple food in most parts of West Africa. Fungal and moisture content analysis of gari samples were carried out to determine the suitability or otherwise for consumption. Nine different samples of gari were aseptically collected from the central markets in three different states of South west Nigeria. Fungi were isolated using Potatoe dextrose agar and Yeast extract agar. The fungal counts showed that Aspergillus spp. ranged from 3 x 103 sfu/g to 5 X103 sfu/g, Pencillium spp from 2 X 103 sfu/g to 5 X 103sfu/g while Mucor was from 1 X 10 3 sfu/g to 3 X 10 3 sfu/g. It was concluded that the fungal counts of the gari samples were tolerable and the moisture content were within safe levels so will not support growth of most fungi. The gari samples tested are therefore safe for human consumption.
