Vegetables are important in the diets of both human being and their livestock. Vegetables improve appetite and supply consumers with fibre, protein, flavour, essential oils and flavonoids (Klansmewyer et al., 2004). The problem of food poisoning especially vegetables is not limited to personal hygiene while cooking but is also widely dependent on source and handling before it gets to the consumer. Common vegetables brought for sale in markets within Bauchi metropolis, Bauchi State for consumption were screened for gastrointestinal parasites In Federal College of Veterinary and Medical Laboratory Technology (FCVMLT) Vom, plateau state. Two hundred and twenty (220) samples of spinach (40), cabbage (40), lettuce (20), eggplant (20), carrot (40), cucumber (20) and tomato (40) were obtained from four different markets of the metropolis and screened using centrifugation method. Cyst, ova and larvae of gastrointestinal parasites were recovered. 35 (15.9%) of the samples were positive for different species of parasites. 38 parasites were recovered; 1 Emeria sp (2.63%), 4 Ascaris sp (10.53%), 4 Schistosoma sp (10.53%), 3 Toxocara sp (7.89%), 10 Strongyloides stercoralis (26.32%), 5 Entamoeba sp (13.16%), 1 Capillaria hepatica (2.63%), 1 Fasciolopsis buski (2.63%), 1 Raillietine cesticilus (2.63%), 1 Opisthorcis tenuicollis (2.63%), 4 Hookworm (10.53%), 1 Metagonimus yokogowai (2.63%), 1 Tetrameres americana (2.63%) and 1 Balantidium coli (2.63%). Presently, Nigeria has no standard protocol for the removal of microorganisms or parasites except for the traditional rising with water. There is therefore a need for safety practices in planting, harvesting, storage and vendors’ proper handling of vegetables.