Street foods have become a major concern for public health due to their high implication in the increased incidence of food-borne diseases reasons likely due to the unawareness of most vendors on food safety and hygiene or failure to follow proper food handling and personal hygiene practices. Yellow achu soup is a palm oil/water mixture partially emulsified using Kanwa or nikih. It remains one of the most sold and highly appreciated soups used for the consumption of achu in the North-West and West region of Cameroon surely due to its traditional value and cherished taste. However, this soup is usually eaten without pasteurization therefore it is likely to be susceptible to many contaminants. This cross-sectional study carried out at Bamenda from February to March 2024 aimed to determine the bacterial contaminants of ready-to-eat yellow achu soup sold in Bamenda municipality. To achieve this, 45 yellow achu samples were collected in some randomly selected Bamenda I, II, and III restaurants using sterile containers and administered questionnaires. The samples were then aseptically transported to the Science for Life Foundation Laboratory where they were immediately inoculated onto blood agar and MacConkey agar respectively. The culture plates were then incubated at 37°C for 24 hours and bacterial isolates were identified using conventional bacterial identification techniques. Out of the 45 samples collected, 37 samples were positive for the bacteria giving a percentage contamination of 82.2%. The following organisms were identified: Salmonella spp (46.6%), Escherichia coli (11.6 %), Shigella spp (4.7 %), Klebsiella spp (4.7%), Enterobacter spp (2.3%), staphylococcus aureus (23.2%), and coagulase-negative staphylococci spp (7%). It was therefore recommended that the Minister of Public Health should organize training seminars to educate street vendors on food safety and hygiene.