Street vending foods are readily available sources of meals for many people, but the microbiological qualities of such foods have been always in doubt. The aim of this study was to determine the microbial quality of legume and vegetable based foods and the hygienic practices of street vendors in Bahir Dar town. Sixty (60) food samples were collected from different locations. Aerobic mesophilic, total coliforms, fecal coliforms and Staphylococcus aureus counts was based on standard methods from between July 2015 and December 2015. Out of the total samples, 28.3%, 33.3%, 18.3% and 51.7% of the foods were above acceptable limit for aerobic mesophilic count, S. aureus, total coliforms and thermotolerant, respectively. While S.aureus and thermotolerant coliforms were not detected in 1(21.7%) and 29(48.3%) of the food samples, respectively. Only 7(11.7%) out of the total sample was hazardous due to high mean count of S. aureus. There were no statistically significance differences (i.e., p>0.05) in bacterial counts between the two food items. On the other hands, most of the water samples used to wash ready to eat foods and utensils in food preparation were contaminated and above WHO drinking water standards. In addition, an observational checklist showed as majority of the food handlers did not practice hand washing during food preparation and serve prepared foods without reheating. Most of the ready-to-eat foods were contaminated and they can pose potential risks to consumers and therefore the local authority should emphasize on educating the ready-to-eat food handlers on food and personal hygiene to ensure the hygienic standards and food safety.
