This study assessed the physical, chemical, and microbiological air quality of a traditional fufu-processing environment in Umucheum Etche, Rivers State, Nigeria, with the aim of determining its implications for environmental health and community safety. Traditional cassava processing involves fermentation, sieving, dewatering, and roasting, activities that collectively generate substantial particulate emissions, gaseous pollutants, and microbial aerosols. Using a cross-sectional experimental design, air samples were collected from three major processing zones Fermentation Hall, Drying/Processing Area, and Packaging/Storage Area and compared with a control point. Particulate matter (PM₂.₅ and PM₁₀), gaseous pollutants (CO, CO₂, NO₂, SO₂), and airborne microbial loads were quantified using standardized analytical methods, including high-volume air sampling, multi-gas detection, and Andersen air impactor culturing. Results revealed significant spatial variation across the processing environment. The Drying/Processing Area exhibited the highest pollutant burden, with PM₂.₅ (60 µg/m³), PM₁₀ (110 µg/m³), CO (3.1 ppm), and peak microbial counts (3.8 × 10⁴ CFU/m³ bacteria; 2.1 × 10³ CFU/m³ fungi), corresponding to an Unhealthy Air Quality Index (AQI). The Fermentation Hall demonstrated moderate pollutant and microbial levels, associated with elevated relative humidity, while the Packaging/Storage Area maintained the lowest concentrations and a Good AQI rating. Dominant bacterial isolates included Bacillus, Micrococcus, and Staphylococcus, whereas fungal species were primarily Aspergillus, Penicillium, and Mucor. The findings underscore substantial occupational and public-health risks associated with artisanal fufu processing, particularly in areas of high mechanical activity and biomass combustion. The study recommends the implementation of engineered ventilation, routine air-quality surveillance, and improved hygiene protocols to reduce exposure and enhance environmental safety within cassava-processing communities.