Nigeria is a country that is endowed with many fermented foods and food condiments. Locust beans (Parkia biglobosa) (iru) and Fermented maize (Zea mays) (ogi) are typical fermented food products. However, fermented foods may pose a potential food safety risk due to continual presence of microorganisms and their toxins which maybe produced during the fermentation processes or added during the food processing stages. Hence, this study assesses pH, moisture contents and coliform counts of selected fermented foods (Ogi and Iru) as determinant factors for contaminants on both raw and fermented products. A cross sectional study was carried out on selected fermented Corn (ogi) and locust beans (iru) processors in Ibadan, Oyo state, Nigeria. A total of 100 questionnaires were randomly administered to assess the standard practices during the food processing. Laboratory analysis was conducted to assess the physical properties (pH and moisture content) of fermented maize and microbial loads (total coliform and total bacterial counts) of locust beans (raw and finished products). Data were summarised using simple percentage and line graph. The mean age of the respondent was 37.9 ± 7.3 ranging from 22 to 56 years, on average 89% of the respondents agrees their machines are properly washed before grinding while only 32% make use of a personal grinding machine. The pH of the fermented maize was reduced compared to the slightly acidic raw materials. Moisture contents of finished products however, increased compared to the raw materials. Total bacterial count and total coliform count significantly increased in some samples of fermented locust beans. Raw materials and fermented products of maize and locus beans showed substantial contaminants before and after fermentation. Therefore, contamination should be avoided by following strict hygienic processes for local fermented foods