Kunu drink sold in Calabar was analysed to determine the microbiological quality. Colony forming units per millilitre of kunu ranged from 2.1 x 103 to 6.1 x 103, 2.1 x 103 to 6.5 x 103and 2.3 x 103 to too numerous to count (TNC) for fresh kunu sample, kunu stored at refrigeration temperature (2-3 days) and kunu stored at room temperature (2-3 days) respectively. Bacterial identification revealed the presence of Staphylococcus sp., Streptococcus sp., and Bacillus sp. in fresh kunu. Staphylococcus sp., Streptococcus sp., Bacillus sp. and Pseudomonas sp. were found in kunu stored under refrigeration conditions. The above mentioned organisms including E. coli were found in kunu stored at room temperature. Streptococcus sp. had the highest occurrence of 43.31% and E. coli having the least occurrence of 5%. Fungal isolates revealed the presence of Penicilliumsp., Aspergillussp. and Fusariumsp. in fresh kunu, with the emergence of yeast after 2-3 days storage at room and refrigeration temperatures. Penicilliumsp. had the highest occurrence of 34.6% and yeast having the least occurrence of 7.7%. From the data obtained, it was recommended that kunu drink should be consumed within 24 hr of preparation or preserved using chemical preservatives rather than the refrigerator.