The effect of refrigeration on the microbial quality of vegetable salads was investigated. The salad was prepared from Cabbage, Carrot, Sweet corn, Cucumber, Salad cream and Green peas. The microbial quality of the salad was determined using standard microbiological methods. Eight (8) genera of bacteria were isolated and identified which include: Salmonella spp (14%), Staphylococcus spp (22%), Escherichia coli (16%), Serratia marcescens (11%), Bacillus spp (8%), Klebsiella Spp (19%), Micrococcus spp (3%) and Yersinia enterocolitica (7%), while fungal isolates include: Aspergillus spp, Penicillium spp. and Rhizopus spp. The total viable counts of the vegetable salad ranged from 2.9 x 103cfu/g to 3.8 x 103cfu/g with day 3 having a highest counts and day 1 having the least counts, the total coliform counts ranged from 3.1 x 103cfu/g to 3.9 x 103cfu/g with day 3 having a highest counts and day 1 having the least counts and the total fungal plate counts ranged from 2.9 x 103cfu/g to 3.6 x 103cfu/g with day 3 having a highest count and day 1 having the least counts. This present study reveals that refrigeration at about 12⁰C will not necessarily reduce the microbial load of ready-to-eat vegetable salads but will aid in controlling the growth of pathogenic organisms.