This study investigated the microbiological, physicochemical, and sanitary quality of Fufu processing environments in Umucheum Etche, Rivers State, Nigeria, with emphasis on public health implications. Samples of fermented Fufu dough, processing water, and environmental swabs were analyzed using standard microbiological and chemical procedures. Results revealed high total viable counts ranging from 1.1×106 to 4.7×107 CFU/g, coliform counts up to 4.5×104 CFU/g, and fungal counts reaching 5.6×103 CFU/g, indicating significant microbial contamination. Predominant bacterial isolates included Bacillus subtilis (26.7%), Staphylococcus spp. (23.3%), Enterobacter spp. (16.7%), and Escherichia coli (16.6%), suggesting poor hygiene and possible fecal contamination. Physicochemical analysis showed acidic pH values (4.5–5.6) and elevated COD and BOD levels in effluents, exceeding WHO/FAO permissible limits, thus implying environmental pollution. Chemical analysis revealed cyanogenic glycoside concentrations (14.2–21.8 mg/L) and heavy metals such as lead (0.42 mg/L) and cadmium (0.09 mg/L) beyond recommended safety thresholds. Sanitation and hygiene surveys indicated low compliance with good manufacturing practices, as only 28% of processors washed hands before processing and 14% used protective clothing. These findings underscore critical lapses in food safety and environmental management. The study concludes that poor hygiene, inadequate detoxification, and chemical contamination collectively compromise Fufu quality and consumer health. It recommends improved hygiene education, regulatory monitoring, and sustainable waste management as essential measures for ensuring safe, high-quality Fufu production.