Abstract: The microbiological evaluation of the air microflora as it affects vended foods sold in the main market in Lokoja, Kogi State, Nigeria was investigated. A total of 40 samples comprising of 24 samples of vended food and 16 air samples were screened for total bacterial and fungal count. A total of 8 bacterial species were isolated, characterized and identified from the vended food samples; they were Bacillus subtilis, Micrococcus sp., Salmonella sp., Shigella sp., Staphylococcus aureus, Escherichia coli, Proteus sp., Pseudomonas sp., while 6 bacterial species were isolated from the air samples including Bacillus subtilis, Micrococcus sp., Staphylococcus aureus, Salmonella sp., Shigella sp., Escherichia coli. A number of 3 fungal species were isolated from the vended food samples comprising of Aspergillus sp., Penicillium sp. and Mucor sp., while 2 fungal species were isolated from the air samples, namely: Aspergillus sp. and Penicillium sp. The total aerobic plate count ranged from 1.8-3.0x10⁴ cfu mL^-1 with date palm having the lowest count and carrot having the highest count; while, the total fungal count ranged from 1.5-2.3x10⁴ cfu mL^-1 with carrot having the lowest count and watermelon having the highest count. The mean total viable count of microbial isolates in air samples indicated that S. aureus had the highest mean microbial count (210 cfu/dm²/h) with Micrococcus sp., having the least mean microbial count (54 cfu/dm²/h) for the densely populated site. Bacillus subtilis had the highest mean microbial count (254 cfu/dm²/h) in air sample from the refuse dump site opposite the market; while, Micrococcus had the lowest mean microbial count (63 cfu/dm²/h) in air sample. Some of the organisms incident in air were found in the vended food samples and this shows that, air serves as a conveyor of these microbes. The isolated microorganisms from the air and vended food samples are of public health significance. The importance of air as a major source of microbial contamination cannot be underemphasized and the need to encourage sanitary practices around the market should be encouraged. Adequate training programs for food vendors and the public should be implemented in order to maintain high standard of personal and environmental hygiene which will help reduce the level of contamination in vended foods.