Food is essential for human survival, providing the nutrients and energy required for growth, good health, and overall well-being. However, when improperly handled, food can serve as a vehicle for the transmission of harmful microorganisms, including bacteria, fungi, and viruses. This study investigated the bacterial contaminants associated with ready-to-eat foods sold by selected vendors in Eruwa, Oyo State, Nigeria. Food samples comprising rice, beans, and yam were randomly collected aseptically from three food vendors in Eruwa. A total of nineteen bacterial isolates were recovered from the food samples and identified using standard morphological and biochemical techniques. The analysis revealed the presence of both pathogenic and opportunistic bacteria, including Escherichia coli, which had the highest occurrence with 8 isolates (42.1%), followed by Staphylococcus aureus with 6 isolates (31.6%), Staphylococcus epidermidis with 2 isolates (10.5%), Citrobacter freundii with 2 isolates (10.5%), and Klebsiella aerogenes with 1 isolate (5.3%). The high prevalence of E. coli suggests faecal contamination, indicating poor hygiene practices, the use of contaminated water, or exposure to improperly washed raw ingredients. The detection of Staphylococcus species and opportunistic bacteria such as K. aerogenes and C. freundii further highlights the role of inadequate food handling and poor personal hygiene in the transmission of foodborne pathogens. The findings demonstrate that ready-to-eat foods sold in Eruwa are susceptible to bacterial contamination, posing significant public health risks to consumers. The study concludes that inadequate hygiene practices, improper food handling, and insufficient regulatory oversight compromise the microbiological safety of street-vended foods. It therefore recommends regular food safety training for vendors, routine inspections by relevant public health authorities, and increased consumer awareness to minimize foodborne diseases and improve the safety of ready-to-eat foods.